Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6e7221b2cd0f4752b63e1e073c625cf1",
    "updated": "2025-04-24T14:51:56.378Z",
    "title": "Smoky Grilled Vegetable Quesadillas",
    "subtitle": "Quesadillas are a universally loved comfort food, quick and easy to make.  Grilling the vegetables adds a delicious smoky dimension to this classic.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "poblano pepper",
          "sweet onion, halved (skin left on)",
          "whole portobello mushroom caps, stems removed",
          "green bell pepper, halved",
          "ancho chili powder",
          "olive oil",
          "sea salt flakes and cracked black pepper (to taste)",
          "(254 mm) whole-wheat tortillas",
          "shredded oaxaca cheese (or mozzarella)",
          "hot sauce",
          "sour cream"
        ]
      }
    ],
    "instructions": [
      "Preheat an outdoor grill to high heat.",
      "Place the poblano pepper directly on the hot grill.  Grill until blackened on all sides, turning as needed.",
      "Once charred, place the poblano pepper in a paper bag to cool.",
      "In a large bowl, combine the onion, mushrooms, and green pepper. Toss with ancho chili powder, olive oil, salt, and pepper until evenly coated.",
      "Place the mushrooms gill-side-down on the grill.",
      "Place the onion and peppers skin-side-down on the grill.",
      "The green peppers will cook quickly due to their thinness. Remove them from the grill after about 5 minutes, or once they have nice grill marks.",
      "After 4 minutes, flip the mushrooms.",
      "Allow the onion skin to char completely. (It will be peeled off later.)",
      "Move the mushrooms to indirect heat and continue cooking until tender, approximately 6 minutes.",
      "Once all the vegetables are grilled and cool enough to handle, prepare them for the quesadillas.",
      "Remove the charred skin and seeds from the poblano pepper.  Peel and discard the charred skin from the onion. Discard all skins and seeds.",
      "Slice all the grilled vegetables into thin strips.",
      "Fill half of each tortilla with the sliced vegetables.",
      "Top the vegetables with shredded cheese and fold the tortilla in half.",
      "Reduce the grill heat to medium-low.",
      "Grill the quesadillas until golden brown and the cheese is melted and gooey.",
      "Serve with your favorite hot sauce and a dollop of sour cream."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]