Vegetable Quesadilla

INGREDIENTS:

• 1 bell pepper

• 1 small zucchini

• 1 small yellow squash

• 1 Small red onion

• 1 Tbsp olive oil

• 4 (9-inch) tortillas

• 1 cup shredded cheddar cheese

*Use low fat cheese to reduce fat

INSTRUCTIONS:

1. Remove stem, seeds, and white membrane from pepper. Chop zucchini, squash, and onion into small pieces.

2. In a large pan, cook all vegetables in olive oil over medium-high heat for about 6 minutes, or just until tender. Remove vegetables from pan.

3. Coat the same pan with cooking spray and place one tortilla in pan. Sprinkle ¼ cup of cheese evenly over tortilla. Add a ¾ cup layer of vegetables over top of the cheese. Add another ⅛ cup of cheese over vegetables. Top with a second tortilla. Cook until both sides are golden color (about 2 minutes) by flipping quesadilla.

4. Remove quesadilla from pan and repeat with remaining ingredients. Cut each quesadilla into 8 triangles. Serve hot.

NUTRITION INFO (4 Servings):

Calories: 275 Total Fat: 14 g Carbohydrate: 24 g Protein: 11 g Sodium: 205 mg

#MainDish #BellPepper #Zucchini #Squash #Onion