Vegetable Quesadillas

Yield

2 servings

10

30

1: zucchini, cubed

1 head: fresh broccoli, chopped

1: red bell pepper, chopped

1: carrot, chopped

1: yellow onion, chopped

4 small: button mushrooms, chopped

4 (10 inch): flour tortillas

1/2 cup: shredded sharp Cheddar cheese

1/2 cup: shredded Monterey Jack cheese

Preheat oven to broil. Line a baking sheet with aluminum foil.

Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.

Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Calories: 787 kcal

Carbohydrates: 99.7 g

Cholesterol: 55 mg

Fat: 30.1 g

Fiber: 12.7 g

Protein: 33.1 g

Sodium: 1309 mg