Prepare all ingredients: Chop broccoli into small florets and thinly slice the yellow bell pepper. Deseed pickled jalapenos.

Heat olive oil in a skillet over medium heat.

Add chopped broccoli and bell pepper to the skillet.

Add paprika powder, salt, cumin powder, and black pepper to the skillet.

Cook until the vegetables become tender and well-blended with the spices.

Heat a shallow frying pan over medium heat.

Place a tortilla (wheat or corn) on the pan.

Arrange grated mozzarella cheese evenly on one side of the tortilla.

Top the cheese with the broccoli and bell pepper mixture.

Sprinkle more cheese on top of the vegetable blend.

Fold the tortilla in half.

Cook the quesadilla on the shallow frying pan until it turns golden brown on one side.

Flip to the other side and cook until it turns slightly brown and the cheese is melted.

Serve the quesadilla with guacamole or spinach enchiladas.