A delightful twist on classic quesadillas, packed with vibrant vegetables and gooey cheese.
Lay out the tortillas on a flat surface.
Ensure the tortillas are at room temperature for easier handling.
Sprinkle an even layer of cheddar and mozzarella cheese on half of each tortilla.
Mix the cheeses beforehand for a uniform flavor.
Top the cheese with diced tomatoes, green bell pepper, and chopped onion. Season with salt, black pepper, and chili powder.
Distribute the vegetables evenly to ensure every bite is flavorful.
Fold each tortilla in half, pressing lightly to seal the edges.
Pressing the edges helps keep the filling inside while cooking.
Heat a lightly oiled griddle over low heat. Cook each quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted.
Cooking on low heat prevents the tortillas from burning.
Remove the quesadillas from the griddle and let them cool slightly. Cut into wedges.
Use a sharp knife for clean cuts.
Serve the quesadillas with salsa and sour cream on the side.
Arrange the quesadilla wedges neatly for an appealing presentation.
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