| Posted January 29, 2014 | By *Unassigned* | Categorized under Recipes |

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Quesadilla

Ingredients:

10 (8-inch) flour tortillas

1 cup finely chopped broccoli

1 cup thinly sliced small mushrooms

3/4 cup shredded carrots

1/4 cup chopped green onions

1 1/4 cups (5 oz) reduced-fat sharp cheddar cheese

2 cups Zesty Pico de Gallo (recipe below)

Zesty Pico de Gallo

Ingredients:

2 cups chopped seeded tomatoes

1 cup chopped green onions

1 can (8 oz) tomato sauce

1/2 cup minced fresh cilantro

1 to 2 tbsp minced jalapeno peppers

1 tbsp fresh lime juice

(Combine all ingredients in medium bowl. Cover and refrigerate at least 1 hour.)

Directions:

Brush both sides of tortillas lightly with water.

Heat small non-stick skillet over medium heat until hot.

Heat tortillas, one at a time, 30 seconds on each side.

Divide vegetables among 5 tortillas; sprinkle evenly with cheese.

Top with remaining 5 tortillas.

Cook quesadillas, one at a time, in a large non-stick skillet or on griddle over medium heat 2 minutes on each side or until surface is crisp and cheese is melted.

Cut each quesadilla into 4 wedges.

Serve with Zesty Pico de Gallo.