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Garden Quesadillas
Chef:  Nancy Barth - Ashland, KS          Category:  Main Dishes

12 (12 inch) flour tortillas
1 cup Monterey Jack cheese
1 cup Cheddar cheese crackers
1/2 cup chopped green onions
1/2 cup chopped broccoli
1/2 cup green peppers (cut in narrow strips)
1/2 cup summer squash (cut in narrow strips)
1 teaspoon minced garlic
1 tablespoon olive oil

Directions: Heat olive oil in skillet over medium heat. Add all vegetables, saute for 30 seconds. Preheat griddle or large skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place in skillet, spread 1/4 cup Monterey Jack, 1/4 cup Cheddar cheese and 1/4 cup of sauteed vegetables over the tortilla. Top with second tortilla and cook for about 2 minutes or until cheese is almost melted. Flip the tortilla and continue to cook about 1 more minute or until cheese is melted. Repeat until all tortillas are used. Cut the quesadillas into wedges and place on serving plates. May be served with lettuce, tomatoes, guacamole, sour cream, salsa, refried beans and rice.