Name: Vegetable Cheese Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 10-inch tortillas, any variety; 8 sliced Tnuva cheddar cheese; 2 cups store-bought julienned vegetables; Cooking spray; 1 12-ounce jar mild salsa; 1 8-ounce container guacamole; 1 16-ounce container regular or low-fat sour cream

Vegetable Cheese Quesadillas

A quesadilla is basically a Mexican version of grilled cheese. But there are no rules; you can add more ingredients or forget the cheese altogether and fold
the tortilla over any fillings of your choice.

Pizza Quesadillas are a hit with the kids—all you need is marinara sauce and Mozzarella. I have a great recipe for upscale Blueberry Cheese Quesadillas (made with fresh blueberries, peaches, and goat cheese).

Vegetable Cheese Quesadillas

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

8 10-inch tortillas, any variety
8 sliced Tnuva cheddar cheese
2 cups store-bought julienned vegetables
Cooking spray
1 12-ounce jar mild salsa
1 8-ounce container guacamole
1 16-ounce container regular or low-fat sour cream

Instructions

Preheat oven to 250° F.
Lay out tortillas on a work surface. Sprinkle 1⁄4 cup cheese over half of each tortilla. Top with 1⁄4 cup vegetables. Fold the other half of the tortilla over the filling.
Spray a large sauté pan with cooking spray. Heat the pan over medium heat until hot. Place two tortillas side by side in the pan. Cook for 1 to 2 minutes on each side until cheese is melted. Transfer the tortillas to a cutting board and cut each into three wedges.
Keep warm in the oven while you cook remaining tortillas, two at a time. Top tortillas with salsa, guacamole, and sour cream.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)