Veggie Quesadilla Skillet Stack

Ingredients (Serves 4):

• 6 large flour tortillas

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 zucchini, thinly sliced

• ½ red onion, thinly sliced

• 1 cup mushrooms, sliced

• 1 cup baby spinach

• 2 cups shredded Mexican blend cheese (or cheddar/jack)

• 1 tbsp olive oil

• 1 tsp cumin

• 1 tsp garlic powder

• Salt & pepper to taste

• Optional toppings: sour cream, guacamole, salsa, jalapeños

Instructions:

1. Prep the veggies
   Heat your Nutri-Stahl Large Skillet on medium heat. Add olive oil and toss in all the sliced veggies. Season with cumin, garlic powder, salt, and pepper. Sauté for 5–7 minutes until slightly softened. Set aside.

2. Assemble the layers
   Wipe the skillet clean. Place one tortilla down, sprinkle with cheese, add a layer of sautéed veggies, and top with another tortilla. Repeat until you’ve stacked three layers (3 tortillas total). You can make two stacks in the large skillet at once if you stagger them.

3. Cook and crisp
   Cover the skillet with the Nutri-Stahl dome lid. Cook on medium-low heat for about 4–5 minutes, then carefully flip the stack using a large spatula or plate method (slide onto a plate, flip back into skillet). Cook 3–4 more minutes until both sides are golden brown and cheese is melted.

4. Slice and serve
   Let rest 1 minute, then slice into wedges like a pizza. Serve with your favorite toppings and dips.