Ranch Quesadilla

Name: Ranch Quesadilla
Ingredients: 1 teaspoon olive oil; 2 cups mixed, diced seasonal veggies (a combination of butternut squash, onion, garlic, mushrooms, frozen peas or corn kernels is nice); 2 cups (9 ounces) shredded part-skim mozzarella cheese; 6 (6-inch) whole wheat tortillas

4 ingredients

4 steps

Ingredients

1 teaspoon olive oil
2 cups mixed, diced seasonal veggies (a combination of butternut squash, onion, garlic, mushrooms, frozen peas or corn kernels is nice)
2 cups (9 ounces) shredded part-skim mozzarella cheese
6 (6-inch) whole wheat tortillas

Directions

1

Heat oil in a nonstick skillet over medium heat. If using onions, saute 3-5 minutes, or until soft and translucent. Add remaining vegetables. Continue cooking until all of the vegetables are soft.
2

Preheat oven to 350°.
3

Sprinkle 1/3 cup of cheese and 1/3 cup of vegetables evenly over each tortilla; fold in half. Place tortillas on baking sheet lightly coated with cooking spray. Bake for 10 minutes, or until cheese melts. Enjoy with your favorite salsa.
4

Variation: Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.