Name: Potato Veggie Quesadillas
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 2 medium red potatoes, quartered and sliced; 1 medium zucchini, quartered and sliced; 1 medium sweet red pepper, sliced; 1 small onion, chopped; 2 tablespoons olive oil; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 1 cup shredded part-skim mozzarella cheese; 1 cup shredded reduced-fat cheddar cheese; 8 whole wheat tortillas (8 inches), warmed

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Potato Veggie Quesadillas

5 min8 servings

I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia

Ingredients

2 medium red potatoes, quartered and sliced

1 medium zucchini, quartered and sliced

1 medium sweet red pepper, sliced

1 small onion, chopped

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1 cup shredded part-skim mozzarella cheese

1 cup shredded reduced-fat cheddar cheese

8 whole wheat tortillas (8 inches), warmed

Instructions

1 In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes.

2 In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.