Veggie Quesadillas

1 cup sliced mushrooms

1 tablespoon light olive oil

1 small zucchini, chopped

1/2 c chopped yellow bell pepper

1/2 cup sliced green onions

1 medium garlic clove, minced

1 jalapeno, diced

1 medium tomato, chopped

8 flour tortillas

2 1/2 cups shredded Mexican cheese blend

 

1. In a 12-inch nonstick skillet, brown mushrooms in olive oil.  Add zucchini, bell pepper, green onions, garlic and jalapeno and cook until vegetables are tender. Stir occasionally.  Stir in tomato; cook 2 minutes more.  Remove from heat and keep warm.

2.  Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet.  Turn over; sprinkle ith 1/3 cup of the cheese and 1/4 cup of the mushroom mixture.  Fold tortilla in half.  Cook until browned on both sides and cheese is melted.  Repeat with remainig tortillas and filling. 

Serves 8

1 comment (Add your own)

1. Cindy G wrote:
We find ourselves making quesadillas quite often for a quick meal. Any combination of veggies can be used. This one will get you started. Substitute with whatever you have on hand.

August 23, 2012 @ 3:36 PM

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