Veggie Quesadillas Recipe
Ingredients
| Butter-flavored vegetable cooking spray | ||
| 1/2 Cup finely shredded cabbage | ||
| Mushrooms | 1/4 Cup (16 tbs), finely chopped | |
| Sweet red pepper | 2 Tablespoon, finely chopped | |
| 2 Tablespoons finely shredded carrot | ||
| Onion | 1 Tablespoon, minced | |
| Celery seeds | 1/8 Teaspoon | |
| Salt | 1 Dash | |
| Flour tortillas | 2 | |
| Sharp cheddar cheese | 1/4 Cup (16 tbs) | |
Directions
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add cabbage and next 6 ingredients; saute 5 minutes or until vegetables are tender.
Spoon vegetable mixture over 1 tortilla; spread to within 1/2 inch of edge.
Sprinkle with cheese, and top with remaining tortilla.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add quesadilla, and cook 2 minutes on each side or until lightly browned.
Remove from skillet; cut into 4 wedges, and serve immediately.
Add cabbage and next 6 ingredients; saute 5 minutes or until vegetables are tender.
Spoon vegetable mixture over 1 tortilla; spread to within 1/2 inch of edge.
Sprinkle with cheese, and top with remaining tortilla.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add quesadilla, and cook 2 minutes on each side or until lightly browned.
Remove from skillet; cut into 4 wedges, and serve immediately.
Chef
