Vegetarian Quesadillas

Ingredients:

1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms

1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions:

1.

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

2.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

3.	Allow to cool. Place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla. Freeze

To Serve:
-Remove desired quesadilla from freezer and cover in slightly damp paper towel. Microwave on high until heated through, about 1 minute.
- Cut into wedges with a rotary pizza cutter.
- Top with salsa, sour cream and guacamole.
- Serve with Mexican Rice and refried beans.