Veggie Quesadillas

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Veggie Quesadillas

This meatless snack is a great way to add crunchy veggies like broccoli to your day.
Servings: 2

Ingredients

  • 1 onion small, peeled, and chopped
  • 1 zucchini small, washed, and chopped
  • 1 green bell pepper washed, seeded, and chopped
  • ½ broccoli head washed and chopped
  • 1 carrot scrubbed and shredded
  • 4 whole wheat tortillas 10-inch
  • 1 cup cheddar cheese shredded low-fat
  • ½ cup salsa
  • cooking spray

Instructions

  • Wash hands with warm, soapy water for 20 seconds.
  • Spray a pan with cooking oil.
  • Chop vegetables. Cook on medium heat for 4-5 minutes, stirring frequently. Remove from pan.
  • Spray pan with cooking spray. Place one tortilla in the pan. Sprinkle with half the vegetables and half of the cheese.
  • Place a second tortilla on top. Cook on medium heat for 4-6 minutes or until the cheese starts to melt and the bottom tortilla starts to brown.
  • Flip quesadilla. Cook for 4 minutes or until tortilla browns.
  • Repeat steps 4-6 for the other two tortillas.
  • Cut each quesadilla in half. Serve with salsa.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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