Easy Cheesy Vegetable Quesadillas Recipe
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Keep flour tortillas on hand so you can prepare quesadillas anytime. Fill with your favorite vegetables and shredded cheese and you will have an appetizer or light meal.
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1 tablespoon plus 2 teaspoons olive oil, divided
1 large red bell pepper, cut into thin strips
1 large onion, thinly sliced
1 small zucchini, coarsely chopped
1 cup sliced mushrooms
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
8 flour tortillas (8-inch)
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
1. Preheat oven to 350° F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.
2. Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.
3. Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.
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Calories: 173 Calories
Fat: 9 Grams
Protein: 6 Grams
Cholesterol: 13 Milligrams
Carbohydrates: 17 Grams
Sodium: 416 Milligrams
Fiber: 1 Grams
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