Tuesday, March 08, 2016

Rec: Vegetable Quesadillas

2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 jalapeno pepper, seeded and chopped
1/2 tablespoon minced fresh cilantro
1 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon canola oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
6 (6 inch) flour tortillas
3/4 cups shredded reduced-fat Mexican cheese blend

In a 1-1/2-qt. microwave-safe dish, combine the first
nine ingredients. Cover and cook on HIGH for 3 minutes
or until vegetables are tender. Divide vegetable mixture
evenly over 3 tortillas; sprinkle with cheese. Top each
with remaining tortilla. Place each filled tortilla on a
microwave-safe plate; cover with a piece of waxed paper.
Microwave on HIGH for 30 to 45 seconds or until cheese
is melted. Repeat with remaining quesadillas. Cut each
quesadilla into wedges.

Serves 2 to 3
Refrigerate remainder
Can be carefully reheated in microwave

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