Vegetable Corn Quesadilla with a Quick and Tasty Dip

For the Quesadilla:

Step 1

Preheat a large skillet over medium heat and add a drizzle of cooking oil or a small pat of butter.

Step 2

Add the corn, diced red bell pepper, green bell pepper, red onion, and jalapeño pepper (if using) to the skillet. Sauté for about 4-5 minutes until the vegetables are slightly softened.

Step 3

Stir in the chili powder, ground cumin, salt, and pepper. Continue sautéing for another 2 minutes until the flavors meld together. Remove from heat.

Step 4

Wipe the skillet clean and return it to medium heat.

Step 5

Place one tortilla on a clean surface or plate. Spread half of the sautéed vegetable mixture evenly on one half of the tortilla.

Step 6

Sprinkle half of the shredded cheese over the vegetable mixture.

Step 7

Fold the tortilla in half, pressing it gently to seal the filling inside.

Step 8

Lightly grease the preheated skillet with cooking oil or butter.

Step 9

Carefully transfer the folded quesadilla to the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.

Step 10

Remove the quesadilla from the skillet and repeat the process with the remaining tortilla, vegetable mixture, and cheese.

Step 11

Once cooked, let the quesadillas cool for a minute or two, then cut each one into wedges.

For the Dip:

Step 12

In a small bowl, combine sour cream, salsa, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are thoroughly combined.

Step 13

Serve the quesadilla wedges with the dip on the side.