Farmers Market Quesadillas

• 1/2 cup roasted red pepper
• 1 medium onion
• 1/2 cup chopped zucchini
• 2 garlic cloves, minced
• 1 cup fresh spinach, chopped
• 1/2 cup sliced mushrooms
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 cup Monterey Jack cheese
• 1/2 cup crumbled goat cheese
• 8 whole-wheat tortillas
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
  

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add onion, sauté 3 minutes or until golden brown. Add the zucchini, garlic, and spinach; sauté 3 minutes. Next add mushrooms, and roasted peppers; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and pepper.

2. Sprinkle 2 tablespoons Monterey Jack and 1-tablespoon goat cheese over each 4 tortillas, top each with 2/3-cup vegetable mixture. Top each with another tortilla.

3. Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 3 minutes on each side or until tortillas are crisp. Repeat with each tortilla. Cut each quesadilla into 6 wedges. Makes 4 servings.

Nutrition Information: Calories 140, Fat 5.3 g, Protein 6g, Carbohydrates 17.9g, Fiber 2g, Cholesterol 12mg, Sodium 360 mg