Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoons Extra-Virgin Olive Oil ((or your favorite oil))
  • 1 Red Pepper ((chopped))
  • 1 Orange Pepper ((chopped))
  • 1 Yellow Pepper ((chopped))
  • 1-2 Zucchini ((2 small or 1 large, chopped))
  • 1-2 Squash ((2 small or 1 large, chopped))
  • 1/4 Red Onion ((finely diced))
  • 1/2 teaspoon Salt
  • 3 cups Pepper Jack or Monterey Jack Cheese
  • 4 Flour Tortillas
  • Butter

Instruction

  • Chop vegetables into small bite-size pieces. In a large skillet, heat olive oil over medium-low heat. Add veggies and cook for 4-6 minutes, or until slightly softened. Sprinkle salt over the veggies. 
  • Place the veggies on half of the flour tortilla. Top with shredded cheese. Fold over and brush butter all over the tortilla. 
  • Place the quesadilla on the skillet over medium-low heat. Watch carefully to ensure the tortilla doesn't brown too quickly without the cheese melting.  Once it becomes a light golden brown color, carefully flip over.  
  • Serve warm with guacamole, pico de gallo, avocado, or salsa.