Kameron and I were invited to dinner last weekend at our fabulous friends' house, Adam and Jenee. Jenee cooked these quesadillas for us and they were amazing! We ate tons and they were gracious enough to give us some leftovers. We ate them the next day and they were even more delicious. This recipe is definitely a keeper!
Ingredients:
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped zucchini
* 1/2 cup chopped yellow squash
* 1/2 cup chopped red onion
* 1/2 cup chopped mushrooms
* 1 tablespoon olive oil
* cooking spray
* 6 (9 inch) whole wheat tortillas
* 1 1/4 cups shredded reduced-fat sharp Cheddar cheese
Directions
1. 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.
2. 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.
*Jenee made a variety of cheese and tortilla combinations. She used some wheat tortillas and some flour tortillas. Some had cheddar cheese and some had mozzarella....they were all great!
This recipe is from www.allrecipes.com
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