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
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Spray a large nonstick skillet with cooking spray.
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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.
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Remove vegetables and set aside; wipe skillet clean.
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Spoon vegetable mixture evenly over half of each tortilla.
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Sprinkle each evenly with cheeses and cilantro.
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Fold each tortilla in half.
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Spray same skillet with cooking spray.
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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.