Veggie Quesadillas

½ cup chopped sweet red pepper                         1 tablespoon olive oil

½ cup chopped zucchini                                       ½ cup chopped yellow squash

½ cup chopped onion                                           ½ cup chopped seeded tomato

1 ¼ cup sharp cheddar cheese                              6 (9 inch) whole wheat tortillas


Saute vegetables in oil just until tender, about 7 minute.

Remove from pan and keep warm.

Place 1 tortilla in pan.  Sprinkle with ¼ cup cheese and ¾ cup sauteed vegetables.

Sprinkle with 2 tablespoons cheese.  Top with 2nd tortilla.

Cook 2 to 3 minutes on a side, until each side is golden brown.

Cut into 8 triangles.

Repeat with remaining tortillas and vegetables.  Serve with salsa and sour cream.


*Recipe by Judy Radant

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