Crunch-a-Dilla Veggie Fiesta—Lunch for 2

The Crunch-a-Dilla Veggie Fiesta is a vibrant Mexican lunch dish. This recipe features a crispy quesadilla packed with a colorful medley of sautéed vegetables, offering a delightful crunch in every bite. A nutritious and satisfying meal, it’s perfect for those who enjoy fresh flavors and textures.

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You Need This Stuff

  • 2 large flour tortillas
  • 1 cup shredded cheese, Mexican blend
  • 1/2 cup bell peppers, assorted colors, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup zucchini, thinly sliced
  • 1/2 cup yellow squash, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • Salt to taste
  • Pepper to taste
  • 1 tbsp fresh cilantro, chopped for garnish

Do This With That Stuff

  1. ‘Gather all your ingredients and cookware
  2. Wash the bell peppers, zucchini, yellow squash under running water
  3. Use the cutting board and chef’s knife to thinly slice the bell peppers, red onion, zucchini, and yellow squash
  4. Peel the garlic cloves and use a garlic press to mince them
  5. Heat the large skillet over medium heat and add 1 tbsp of olive oil
  6. Once the oil is heated, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant
  7. Add the sliced bell peppers, red onion, zucchini, and yellow squash to the skillet
  8. Sprinkle 1 tsp of cumin powder, 1/2 tsp of chili powder over the vegetables in the skillet Season with salt and pepper to taste
  9. Sauté the vegetables for about 5-7 minutes until they are tender-crisp Stir occasionally with a spatula to prevent burning or sticking to the skillet
  10. Remove half of the sautéed vegetables from skillet and set aside in a small bowl Spread out remaining half evenly across one side of skillet
  11. Place one large flour tortilla on top of sautéed vegetables in skillet Sprinkle half of shredded cheese evenly over tortilla surface
  12. Cover cheese with second tortilla Press down gently with spatula to ensure even contact between tortillas and filling
  13. Cook on medium heat until bottom tortilla is golden brown (about 2-3 minutes), then carefully flip Crunch-a-Dilla using spatula
  14. Sprinkle remaining shredded cheese on top tortilla surface Cover with reserved sautéed vegetables from bowl
  15. Place final tortilla on top of vegetable layer Press down gently with spatula again
  16. Cook until bottom tortilla is golden brown (about 2-3 minutes), then flip one last time to melt cheese on other side
  17. Once both sides are golden brown and cheese is fully melted, remove Crunch-a-Dilla from skillet using spatula
  18. Place Crunch-a-Dilla on cutting board and use chef’s knife to cut into four equal pieces
  19. Garnish with fresh chopped cilantro before serving Your Crunch-a-Dilla Veggie Fiesta is ready to enjoy’

Obvious and Not So Obvious Variations and Pairings

Beti’s Reflections

While exploring the vibrant streets of Mexico City, I stumbled upon a local eatery serving a dish that was both visually stunning and tantalizingly delicious. The Crunch-a-Dilla Veggie Fiesta Recipe was born from this serendipitous discovery, and I’ve been eager to share it with my readers ever since. This Mexican Vegetarian Crunch-a-Dilla is a testament to the rich culinary heritage of Mexico, bursting with fresh flavors and textures.

The Crunch-a-Dilla Veggie Fiesta is an easy Mexican dinner idea that serves two people. It’s a vegetarian delight, but do note that it contains dairy in the form of cheese. If you’re watching your sodium intake, adjust the salt accordingly.

Our Homemade Crunch-a-Dilla with Vegetables is packed with nutritious ingredients like bell peppers, red onion, zucchini, and yellow squash – all thinly sliced for that delightful crunch in every bite. We’re cooking with zucchini and yellow squash here because they add a subtle sweetness that balances out the savory cheese and spices perfectly. The Mexican blend shredded cheese melts beautifully between the flour tortillas, creating a gooey center that contrasts wonderfully with the crispy exterior of our Healthy Veggie Quesadilla.

To make this Vegetable Stuffed Tortillas Recipe at home, start by washing your vegetables under running water then thinly slice them using a chef’s knife on your cutting board. Heat olive oil in a skillet over medium heat before adding minced garlic for an aromatic base to your sautéed veggies. Sprinkle cumin powder and chili powder over your vegetables for that authentic Mexican flavor profile we’re after in our Easy Mexican Dishes at Home. Once sautéed to tender-crisp perfection, layer these veggies between two large flour tortillas along with shredded cheese for our Cheese Stuffed Tortillas Recipe before cooking until golden brown on both sides.

There you have it, folks! Your Crunch-a-Dilla Veggie Fiesta is ready to be devoured. Garnish with fresh cilantro for that final touch of freshness and you’ve got yourself a Mexican Vegetarian Recipes masterpiece. This Spicy Veggie Stuffed Tortillas dish is a testament to how simple ingredients can come together to create something truly spectacular. So, why not try this DIY Vegetarian Mexican Cuisine tonight? It’s one of those Quick and Easy Mexican Dinner Ideas that will surely impress your loved ones. Enjoy!

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Editors Note:

This recipe has not yet been reviewed by a human.

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