Saturday inspiration... Light. Easy. Veggie Quesadilla

Saturday is sometimes my most relaxing day... I get to take a minute while the kids are out playing or the house is quiet and read through my food magazines, peruse through my cookbooks and surf online  at all of the amazing cooking web pages there are out there... this one comes (photo and all) courtesy of allrecipes.com  It just looked so stinkin' delicious to me that I wanted to share it will all of you.  

What a fantastic idea for a light weekend lunch or even a fast weeknight dinner... pair it with one of my soup recipes... I'm thinking my "cream of vegetable" soup... and man, what a yummy meal that would be!  

I hope you enjoy this Vegetarian Quesadilla recipe... you know, you could always grill a piece or two of boneless skinless chicken breast that you marinate in some fresh chopped garlic, oregano, red pepper flakes & olive oil and throw it on the bbq or even in the oven and add it to this... yum yum yum! 

Yummy Vegetarian Quesadilla 

Ingredients

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1/2 cup chopped red onion
• 1/2 cup chopped mushrooms
• 1 tablespoon olive oil
• cooking spray
• 6 (9 inch) whole wheat tortillas
• 1 1/4 cups shredded reduced-fat sharp Cheddar cheese 

So this is where that recipe ends... but this is what I would add to it! :) 

• 1/2 avocado diced
• instead of the cheddar cheese... some fresh mozzarella would be delicious!
• 1 tbs chopped cilantro or basil
• a splash of balsamic 

Directions

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.