A delightful twist on the classic quesadilla, packed with vibrant flavors and a hint of spice.
Heat a skillet over medium heat and add a drizzle of olive oil.
Ensure the skillet is hot enough to sauté the vegetables evenly.
Add the diced bell pepper, onion, jalapeno, and minced garlic to the skillet. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the chili powder, cumin, and cayenne pepper. Cook for another minute to toast the spices.
Toasting the spices enhances their flavor.
Remove the skillet from heat and mix in the sliced black olives.
Adding the olives off the heat preserves their texture and flavor.
Preheat the oven to 450°F (230°C). Arrange three tortillas on a baking sheet.
Use parchment paper on the baking sheet for easy cleanup.
Evenly distribute the vegetable mixture over the tortillas, leaving a small border around the edges.
Spread the filling evenly to ensure each bite is flavorful.
Sprinkle shredded cheese over the vegetable mixture.
Use a mix of cheeses for a more complex flavor.
Top with the remaining tortillas and press down gently.
Pressing down helps the layers stick together.
Bake in the preheated oven until the tortillas are golden and crispy, about 8-10 minutes.
Keep an eye on the quesadillas to prevent over-browning.
Cut each quesadilla into wedges and serve with sour cream on the side.
Garnish with fresh cilantro or a squeeze of lime for added freshness.
