Quesadillas with vegetable filling

Ingredients for 4 servings:

• 1 pack of wrap(s)
• 1 zucchini
• 1 bell pepper(s)
• 250 g mushrooms
• 1 small can of corn
• 250 g cheese, grated or in chunks, spicy
• 1 small onion(s)
• n. B. garlic
• e.g. salt and pepper
• n. B. herbal mixture, frozen
• some vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

First, wash or peel and chop the vegetables, as needed. I prefer to cut everything into small cubes so that the quesadillas are easier to fill. Sauté the onion and a little garlic in a little oil. Add the zucchini, peppers, and mushrooms one after the other and fry everything for a bit. Whether you want garlic and how much is a matter of taste, of course. After frying, turn the heat down a bit and add the corn. Season the vegetables with salt and pepper. Finally, always add a few herbs. Here, too, it’s purely a matter of taste whether and which herbs you choose. Set the vegetable pan aside and let it cool a bit. Meanwhile, grate the cheese. Pre-grated cheese also works wonderfully. I like to use spicy cheese. Cover the tortilla wraps with cheese, making sure to leave a little bit of an open edge all around. Then spread the vegetables on one side of the tortilla wraps. Lightly moisten the edges of the tortilla with water and fold the tortillas together in the middle. Press the edges together to seal them. Heat a pan with a little oil. Fry the tortillas until golden brown on both sides. Ideally, you can cook two quesadillas at once. I like to cut the tortillas into small pieces and use herb cream cheese for dipping. Depending on how much you’re making, you can serve these quesadillas as a snack, appetizer, or main course.