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Garden Vegetable Quesadillas

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1 Tbsp olive or vegetable oil
  
• 1 cup thinly sliced fresh mushrooms
  
• 1 medium onion, cut into thin wedges
  
• 1 red bell pepper, cut into thin strips
  
• 2 garlic cloves, minced
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 4 cups fresh spinach leaves, cut into strips
  
• 1 Tbsp chopped fresh cilantro
  
• 4 (10-inch) flour tortillas
  
• 1 cup (4 oz.) shredded Mozzarella cheese
  
• 1/2 cup chunky-style salsa
  






Instructions



1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add mushrooms, onion, bell pepper, garlic, salt and pepper; cook and stir 3 minutes. Reduce heat to low; add spinach leaves. Cook an additional 1 to 2 minutes or until spinach is wilted. Remove from heat; stir in cilantro.
   
   
2. Place one-quarter of the vegetable mixture on half of each tortilla; sprinkle each with 1/4 cup cheese. Fold remaining halves of tortillas over filling. Place tortillas on ungreased cookie sheet.
   
   
3. Broil 6 to 8 inches from heat for 2 minutes. Turn quesadillas over; broil an additional 1 to 2 minutes or until quesadillas are golden brown and cheese is melted. Serve with salsa.
   
   Yield: 4 quesadillas