This is a great way to use the bountiful summer harvest available at Farmer’s Markets. Experiment with different in-season chopped vegetables – let your child pick favorites!
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped yellow onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
6 whole wheat tortillas
1 1/4 cups shredded reduced-fat Cheddar cheese
Non-stick cooking spray
Heat olive oil in a large non-stick pan. Add red pepper, zucchini, yellow squash, onion, and mushrooms. Cook over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan. Coat the same pan with cooking soray and place one tortilla in the pan. Sprinkle 1/4 cup of cheese evenly over the tortilla. Layer 3/4 cup of vegetable mixture, and top with a second tortilla. Cook for approximately 2 to 3 minutes per side, until golden on both sides. Remove quesadilla from pan and cover to keep warm. Repeat procedure with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot. Makes approximately 6 servings.
Recipe adapted from: All Recipes