Veggie Quesadillas

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Veggie Quesadillas

Submitted By: Shari Johnson

Photo By: rshoffa

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 6

 

" 'I got the idea for this recipe from a restaurant I used to frequent when I

was in school,' relates Shari Johnson of Green Bay, Wisconsin. 'The

tortillas

are packed full of vegetables, cheese and seasonings, then baked to a golden

brown. "

 

1/2 pound fresh mushrooms, sliced

1 medium zucchini, sliced

1/2 cup sliced green onions

2 (15.25 ounce) cans whole kernel corn, drained

2 medium tomatoes, seeded and diced

1 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon pepper

6 (8 inch) (8 inch) flour tortillas

2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

3/4 cup salsa

6 tablespoons reduced fat sour cream

 

In a large skillet coated with nonstick cooking spray, saute the mushrooms,

zucchini and onions until tender. Add the corn, tomatoes, basil, salt and

pepper;

cook 2-3 minutes longer or until heated through. Using a slotted spoon,

spoon filling on half of each tortilla. Sprinkle vegetable mixture with

cheese

and fold over tortilla. Lightly spray top of tortillas with nonstick cooking

spray. Bake, uncovered, at 400 degrees F for 10-12 minutes or until golden

brown. Serve with salsa and sour cream.