Home Recipes Vegetable Quesadillas

Vegetable Quesadillas

by Erika Nicole Kendall
3/4 cup  finely chopped broccoli
1/4 cup  shredded carrot
1/4 cup  sliced green onion
2 tablespoons  water
6 6-inch  flour tortillas
1 teaspoon  cooking oil
1 8-ounce package  shredded cheddar or Monterey Jack cheese with jalapeno peppers
Dairy sour cream or fage yogurt (optional)
Sliced pitted ripe olives (optional)
Sliced green onion (optional)


In a 1-quart microwave-safe casserole combine the broccoli, carrot, green onion, and water. Micro-cook, covered, on 100% power (high) for 2 to 4 minutes or until vegetables are crisp-tender. Drain.
Brush one side of 3 tortillas with some of the oil. Place tortillas, oiled side down, on a baking sheet. Top with the cheese, vegetable mixture, and remaining tortillas. Brush tops with remaining oil. Bake in a 450 degree F oven about 6 minutes or until light brown.
To serve, cut each tortilla into wedges. Serve with sour cream, salsa, olives, and green onion, if desired. Makes 3 servings.

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