Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Ingredients
- red bell pepper: 0.5 cup (chopped)
- zucchini: 0.5 cup (chopped)
- yellow squash: 0.5 cup (chopped)
- red onion: 0.5 cup (chopped)
- mushrooms: 0.5 cup (chopped)
- olive oil: 1 Tbsp
- cooking spray:
- whole wheat tortillas: 6 piece (9 inch)
- ¼ cups shredded reduced-fat sharp Cheddar cheese: 1 piece
Metric Conversion
Stages of cooking
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In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
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Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
