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.