Simple Veggie and Cheese Quesadilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and kid-friendly quesadilla filled with melted cheese and finely chopped colorful veggies, perfect for lunch or a light dinner. This Mexican-inspired kid-friendly recipe (vegetarian), ready in about 13 minutes, pairs flour tortillas, shredded cheddar cheese, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 2 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/4 cup finely diced red bell pepper, 1/4 cup yellow corn kernels, and 2 thinly sliced green onions. Season with 1/4 tsp salt and 1/8 tsp black pepper, mixing gently.
  2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium heat.
  3. Step 3: Place 1 large (10-inch) flour tortilla flat in the skillet. Sprinkle 1/2 cup shredded cheddar cheese evenly over the tortilla.
  4. Step 4: Evenly distribute half of the veggie mixture over the cheese layer.
  5. Step 5: Top with the second tortilla, pressing gently to seal.
  6. Step 6: Cook for 3-4 minutes until the bottom tortilla is golden brown and cheese starts melting.
  7. Step 7: Carefully flip the quesadilla using a spatula and cook an additional 3 minutes until the other side is golden and cheese is fully melted.
  8. Step 8: Remove from skillet, let cool for 1 minute, then cut into 4 wedges and serve.

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