Summer Veggie Quesadillas

Name: Summer Veggie Quesadillas
Ingredients: 2 teaspoons olive oil, divided; 1 (8-ounce) package sliced mushrooms, chopped; 1/2 cup finely chopped red onion (about 1 small); 1 cup diced zucchini (about 1 medium); 1 cup diced yellow squash (about 1 medium); 2 tablespoons 40%-less-sodium taco seasoning; 2 garlic cloves, minced; 8 (7-inch) flour tortillas; Cooking spray; 1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese; 1 cup green salsa; 1/2 cup reduced-fat sour cream

12 ingredients

2 steps

Ingredients

2 teaspoons olive oil, divided
1 (8-ounce) package sliced mushrooms, chopped
1/2 cup finely chopped red onion (about 1 small)
1 cup diced zucchini (about 1 medium)
1 cup diced yellow squash (about 1 medium)
2 tablespoons 40%-less-sodium taco seasoning
2 garlic cloves, minced
8 (7-inch) flour tortillas
Cooking spray
1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese
1 cup green salsa
1/2 cup reduced-fat sour cream

Directions

1

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saute 5 minutes or until tender. Spoon into a large bowl; set aside. Heat remaining 1 teaspoon oil in pan. Add zucchini and squash; saute 4 minutes or until tender. Add taco seasoning and garlic; cook 1 minute. Add to mushroom mixture in bowl; toss well. Wipe clean with a paper towel.
2

. Coat 1 side of a tortilla with cooking spray. Place tortilla, coated side down, in pan; top with 2 tablespoons cheese, 1/4 cup vegetable mixture, and an additional 2 tablespoons cheese. Fold tortilla in half; cook 3 minutes or until lightly browned. Turn quesadilla over; cook 1 minute or until lightly browned, pressing down on quesadilla with a spatula to flatten as it cooks. Remove from pan; keep warm. Repeat procedure with remaining tortillas, cheese, and vegetable mixture. Serve quesadillas immediately with salsa and sour cream.