I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia
Ingredients
- 2 medium red potatoes, quartered and sliced
- 1 medium zucchini, quartered and sliced
- 1 medium sweet red pepper, sliced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded reduced-fat cheddar cheese
- 8 whole wheat tortillas (8 inches), warmed
Directions
- In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes.
- In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.
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