Vegetable Quesadillas

Name: Vegetable Quesadillas
Ingredients: 1/2 cup oil; 6 to 8 each Medium onions, sliced; 10 each Medium zucchini, cut into 1/4-inch-thick slices; 40 each Medium green and red bell peppers, cut into julienne strips; 2-1/2 qt. mushrooms, sliced; 1/2 cup butter; 40 each Flour tortillas (10 inch); 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

8 ingredients

12 steps

Ingredients

1/2 cup oil
6 to 8 each Medium onions, sliced
10 each Medium zucchini, cut into 1/4-inch-thick slices
40 each Medium green and red bell peppers, cut into julienne strips
2-1/2 qt. mushrooms, sliced
1/2 cup butter
40 each Flour tortillas (10 inch)
2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

Directions

1

Heat oil on flat-top griddle (or in 10-inch saute pan for trial recipe).
2

Add onions, zucchini, peppers and mushrooms; cook 7 to 9 minutes or until vegetables are crisp-tender, stirring occasionally.
3

For each serving: Melt 1/2 tsp.
4

butter on griddle or in skillet.
5

Add 1 tortilla; cook 1 minute.
6

Turn tortilla over.
7

Spoon 1/4 cup of the vegetable mixture onto half of the tortilla; cover with 3 Tbsp.
8

process cheese.
9

Fold tortilla in half to enclose filling.
10

Cook 2 to 3 minutes on each side or until quesadilla is browned on both sides and process cheese is melted.
11

Cut into wedges to serve.
12

Top with sour cream and salsa, if desired.