Veggie Quesadillas

30 min · Serves 4

Based on a recipe from University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• cooking oil spray
• 1small zucchini
• ½broccoli head
• 1green bell pepper
• 1medium onion
• 1carrot
• 4whole wheat tortillas (10-inch)
• 1 cupshredded low-fat cheddar cheese
• ½ cupsalsa

How to cook it

1. Coat a large skillet with cooking oil spray and set it over medium heat.
2. Add the zucchini, broccoli, bell pepper, onion, and shredded carrot, cooking and stirring often for 4 to 5 minutes before removing the vegetables from the pan.
3. Lightly spray the skillet again and lay a tortilla flat in the bottom.
4. Scatter half of the cooked vegetables and half of the shredded cheese evenly over the tortilla.
5. Top with a second tortilla and cook over medium heat for 4 to 6 minutes, until the bottom browns and the cheese begins to melt.
6. Carefully flip the quesadilla and cook for another 4 minutes until the second side is golden brown.
7. Repeat the process with the remaining two tortillas, vegetables, and cheese to make a second quesadilla.
8. Slice each quesadilla in half and serve warm with the salsa.

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