Mini quesadillas caseras de verduras y queso, fáciles y deliciosas

Ingredientes

• 1 cup shredded cheese (cheddar and Monterey Jack blend) (Choose a melty blend for gooey goodness.)
• 1 cup bell peppers (Diced colorful peppers.)
• 1/2 cup red onion (Finely chopped.)
• 1/2 cup corn kernels (Fresh or frozen.)
• 2 tablespoons fresh cilantro (Chopped lightly.)
• 4 small flour tortillas (Soft and pliable.)
• 2 tablespoons olive oil or butter (For brushing.)
• 1/4 cup jalapeños (Minced.)
• 1 cup sour cream or guacamole (For dipping.)

Preparación

1. 1

   --- Preparation ---

2. 2

   In a medium bowl, toss diced bell peppers, onions, corn, and cilantro with salt until bright, colorful, and evenly coated.

3. 3

   --- Cooking ---

4. 4

   Warm a nonstick skillet over medium heat (about 350°F) for 1 minute.

5. 5

   Lay one tortilla flat in the preheated skillet, sprinkle about ¼ cup shredded cheese evenly, then top with a generous spoonful of the veggie filling.

6. 6

   Place a second tortilla gently on top, press down lightly, then brush both sides with olive oil or melted butter.

7. 7

   Cook the quesadilla for 2–3 minutes on each side until golden brown and crispy.

8. 8

   Remove the quesadilla from the skillet, let it rest for 1 minute, then slice into wedges and serve immediately.