These quesadillas have a snack-like quality, but they are full of freshness and life. YUM!
- 1 red, yellow or orange bell pepper, sliced
- 1 jalapeño, sliced (adds spiciness, optional)
- 1 small zucchini, sliced
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 (8 inch) wheat tortillas
- 1 cup shredded cheddar cheese
- Olive oil cooking spray
Preheat oven to 425°.
Combine the veggies, olive oil, salt and pepper on a large baking tray, and toss well to coat. Bake 25 minutes, until the vegetables are lightly browned.
Divide the vegetables into fourths on the baking tray.
Coat a medium skillet with cooking spray, and raise the temperature to medium-high. Add a tortilla to the pan, and spoon one-fourth of the veggies over half of the tortilla. Top with ¼ cup of cheese. Fold the tortilla in half. Allow the folded tortilla to cook for 1-2 minutes per side (watching closely to avoid burning), until browned.
To serve, cut the quesadilla in half.