Southwestern Veggie Quesadillas
Ingredients
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½ cup frozen corn kernels
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½ cup diced red bell pepper
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½ cup diced onion
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2 tablespoons diced green chilies
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½ teaspoon crushed garlic
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1 teaspoon chili powder
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½ teaspoon ground cumin
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Start the vegetables
Combine the corn, bell pepper, onion, chiles and garlic on the June Pan or a roasting pan if you have only 1 June Pan.
½ cup frozen corn kernels
½ cup diced red bell pepper
½ cup diced onion
2 tablespoons diced green chilies
½ teaspoon crushed garlic
June Pan
measuring cups
measuring spoons
Season the vegetables
Add the chili powder, cumin, coriander, salt and oil. Toss to combine and spread the vegetables in an even layer.
spatula
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 tablespoon canola oil
Roast the vegetables
Place the June Pan on the middle shelf of the June Oven. Roast the vegetables 12 minutes, until they have softened. June will notify you when the vegetables are ready. Follow directions on your June to continue cooking if desired.
Start the quesadillas
Lightly coat the 2nd June Pan with nonstick spray. Arrange 3 tortillas so the rounded edges are in the center of the June Pan and the other half of each tortilla is hanging off the June Pan. Sprinkle ⅓ cup cheese over the tortilla halves laying on the June Pan.
June Pan
nonstick cooking spray
6 flour tortillas
4 cups grated jack cheese
Finish the filling
When June notifies you that the vegetables are ready, remove them from the June Oven. Add the beans to the cooked vegetables and stir until evenly combined.
1 can black beans
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
Fill the quesadillas
Add ½ cup vegetables to each tortilla, sprinkling the vegetables evenly over the cheese. Top the vegetables with ⅓ cup cheese. Fold the overhanging half of each tortilla over to form the quesadillas.
Finish the quesadillas
Spray with nonstick cooking spray.
Bake the quesadillas
Place the June Pan on the middle shelf of the June Oven. Bake the quesadillas 10 minutes. June will notify you when to flip the quesadillas.
Flip the quesadillas
Remove the June Pan from the June Oven. You may not need to cook the quesadillas further but, if desired, or if you started with cold tortillas straight from the fridge, carefully flip the quesadillas and keep the June Oven hot by pressing the button below.
flip spatula
Finish baking the quesadillas
If baking the quesadillas more, return the June Pan to the middle shelf of the June Oven. Bake the quesadillas an additional 3 minutes, until they are crispy and brown. June will notify you when the quesadillas are ready.
Serve and repeat to bake the final batch, if desired
Remove the June Pan from the June Oven. Transfer the quesadillas to a chopping board and cut into wedges. Repeat the steps from the 2nd preheat to make 3 more quesadillas, if desired.