Categories: Appetizers, Quesadillas, Tex-Mex, Vegetarian

Ingredients

• 1 zucchini, chopped
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 -3 cloves garlic, minced
• 1 -1 1/2 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• salt
• 8 flour tortillas (6 inch)
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded monterey jack cheese
• 1/4 cup chopped fresh cilantro

Directions

1. Spray a large nonstick skillet with cooking spray.

2. Over medium heat, when pan is hot, add zucchini, mushrooms, pepper, onion, garlic, chili powder, and cumin, cayenne, and salt. Saute and stir for 3-4 minutes or until vegetables are crisp-tender.

3. Remove vegetables and set aside; wipe skillet clean.

4. Spoon vegetable mixture evenly over half of each tortilla.

5. Sprinkle each evenly with cheeses and cilantro.

6. Fold each tortilla in half.

7. Spray same skillet with cooking spray.

8. Add tortillas and heat 1 to 2 minutes on each side over medium heat or until lightly browned and cheese is melted. 10 Cut into thirds and serve.

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