Veggie Quesadilla

Here’s the tea: peppers, onion, and zucchini.

a golden quesadilla triangle with pico de gallo and cilantro on the side

Ingredients:

  • 1/2 Tablespoon olive oil
  • 2/3 cup bell pepper, chopped
  • 2/3 cup zucchini, chopped
  • 2/3 cup yellow squash, chopped
  • 2/3 cup red onion, chopped
  • 4 corn or whole wheat tortillas
  • 1 cup shredded cheese (try cheddar, mozzarella, or pepper jack)
  • Cooking oil or spray 

Instructions:

  1. Sauté chopped peppers, zucchini, squash, and onions in olive oil on a skillet over medium heat for 8 minutes until soft. Remove from the pan and set aside. 
  2. Over medium heat, lightly coat the same skillet with oil.
  3. Place one tortilla in the skillet and sprinkle 1/8 cup of cheese evenly over half the tortilla. Layer with 1/2 cup of vegetables and another 1/8 cup of cheese.
  4. Fold the tortilla in half and cover the pan. Cook for about 2 minutes on each side or until golden on both sides.
  5. Remove the quesadilla from the pan. Repeat with the rest of the ingredients. Serve hot with your favorite sides—salsa, guacamole, lime, and cilantro. 

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