Grilled Quesadilla with Vegetables

Grilled Quesadilla with Vegetables (pdf)

Makes: 8 servings (1 quesadilla per serving)
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes

Ingredients

• Nonstick cooking spray
• 1 medium zucchini, diced
• ½ broccoli head, diced
• 1 green pepper, diced
• 1 medium onion, minced
• 1 carrot, peeled and grated
• 16 (6 inch) flour tortillas
• 12 ounces cheese, shredded (3 cups shredded cheese)

Directions

1. Wash hands with soap and water.
2. Wash all vegetables under cold running water.
3. Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
4. Spray a large skillet with cooking spray. Add zucchini, broccoli, green pepper, onion, and carrot. Cook vegetables on medium heat for 4 to 5 minutes, stirring frequently.
5. Remove vegetables from skillet, and put on a clean plate.
6. Spray skillet with cooking spray again, and place 1 tortilla in the skillet. Top with ½ cup vegetables and ⅓ cup cheese.
7. Place a second tortilla on top. Cook on medium low heat for 2 to 3 minutes or until the cheese starts to melt and the bottom tortilla starts to brown.
8. Use a metal turner to flip the quesadilla. Cook for another 2 to 3 minutes or unti tortilla browns.
9. Repeat steps 4 through 6 to make additional quesadillas.
10. Cut each quesadilla in half or quarters, and serve hot with your favorite salsa or other toppings.
11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Add other leftover veggies or use whole grain tortillas for added fiber and nutrients.