Loaded Cheese Quesadilla

• 2 large flour tortillas (10-inch)
• 2 cups shredded Mexican cheese blend
• 1 medium bell pepper, thinly sliced
• ½ medium red onion, thinly sliced
• 1 tbsp butter
• ½ tsp cumin
• ¼ tsp smoked paprika
• 1 pinch salt and pepper
• ½ cup fresh guacamole
• ¼ cup sour cream
• ¼ cup fresh salsa
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Sauté the Vegetables

   Melt half the butter in a large skillet over medium-high heat. Add the sliced bell pepper and red onion, seasoning with cumin, smoked paprika, salt, and pepper. Sauté for 4-5 minutes until the vegetables are softened and slightly caramelized. Remove from the pan and set aside.

2. 2

   Build the Quesadilla

   Wipe out the skillet and return it to medium heat. Add a small amount of butter to coat the pan. Place one tortilla in the skillet and immediately sprinkle half the cheese evenly over the entire surface. Arrange the sautéed vegetables over half of the tortilla, then fold the other half over to create a half-moon shape.

3. 3

   Cook Until Golden

   Press down gently with a spatula and cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until equally golden and the cheese is completely melted. The key is medium heat—too high will burn the tortilla before the cheese melts.

4. 4

   Serve with Toppings

   Transfer the quesadilla to a cutting board and let it rest for 1 minute. Cut into triangles using a sharp knife or pizza cutter. Serve immediately with fresh guacamole, sour cream, and salsa on the side. Garnish with fresh cilantro for a burst of color and freshness. Repeat with the remaining tortilla and ingredients.

Nutrition Facts

Per serving (approximate values)