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- 4 large flour tortillas - 1 cup bell peppers (red, yellow, and green), sliced - 1 cup mushrooms, sliced - 1 cup fresh spinach, chopped - 1 medium onion, thinly sliced - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 2 tablespoons olive oil - Salt and pepper to taste - 1 ripe avocado (for the dip) - 1 tablespoon lime juice (for the dip) - Salt to taste (for the dip)

Easy Vegetable Quesadillas with Avocado Dip

Discover the joy of Colorful Veggie Quesadillas with Avocado Dip, a delightful twist on a classic meal! Packed with fresh, vibrant vegetables like bell peppers, mushrooms, and spinach, these quesadillas are not only delicious but also nutritious. The melty blend of mozzarella and cheddar cheese perfectly complements the sautéed veggies, while the creamy avocado dip adds a refreshing touch. Perfect for a quick lunch or a light dinner, this dish is sure to please everyone at the table!
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Ingredients
  

For the Quesadillas:

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup bell peppers (mix of red, yellow, and green), diced

1 cup mushrooms, thinly sliced

1 cup fresh spinach, packed

1 small onion, finely chopped

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

For the Avocado Dip:

2 ripe avocados

Juice of 1 lime

1 clove garlic, finely minced

2 tablespoons fresh cilantro, chopped

Salt to taste

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Instructions
 

Prepare the Veggie Filling:

    - Begin by heating the olive oil in a skillet over medium heat. Add the finely chopped onions and sauté for approximately 2-3 minutes, until they become fragrant and translucent.

      - Next, incorporate the diced bell peppers and sliced mushrooms into the skillet. Cook these veggies for about 5 minutes, stirring occasionally, until they are tender.

        - Add the packed spinach and stir until it wilts, merging with the other vegetables. Season the mixture with garlic powder, ground cumin, salt, and pepper, stirring thoroughly to combine. Remove from heat and allow the filling to cool slightly.

          Assemble the Quesadillas:

            - On a clean surface, lay out one flour tortilla. On one half, sprinkle an even layer of shredded mozzarella and cheddar cheese. Top this cheese layer generously with the sautéed vegetable filling.

              - Add another layer of cheese on top of the veggies, then carefully fold the tortilla in half, covering the filling securely.

                Cook the Quesadillas:

                  - Wipe the skillet clean or use a new one, and add a little more olive oil, heating it over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes or until the bottom is golden brown and crispy.

                    - Carefully flip the quesadilla over using a spatula, cooking for an additional 3-4 minutes until both sides are evenly crispy and golden. Once cooked, remove the quesadilla from the skillet and slice it into wedges. Repeat the cooking process with the remaining tortillas.

                      Make the Avocado Dip:

                        - In a mixing bowl, mash the ripe avocados using a fork until smooth. Stir in the lime juice, minced garlic, chopped cilantro, and a pinch of salt. Mix until the tapenade is cohesive and creamy; taste and adjust seasoning if needed.

                          Serve:

                            - Serve the freshly made quesadilla wedges warm, alongside the creamy avocado dip for dipping. Enjoy this vibrant and healthful meal with family or friends!

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                                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4