Prep: 5 minutes; Cook: 13 minutes. No one can resist warm melted cheese. And you don't have to with this healthy version of a traditional quesadilla. Serve with the guacamole for a hearty appetizer or light lunch.
1 teaspoon olive oil
2 cups mixed, diced seasonal veggies (a combination of butternut squash, onion, garlic, mushrooms, frozen peas or corn kernels is nice)
Heat oil in a nonstick skillet over medium heat. If using onions, sauté 3-5 minutes, or until soft and translucent. Add remaining vegetables. Continue cooking until all of the vegetables are soft.
Preheat oven to 350°.
Sprinkle 1/3 cup of cheese and 1/3 cup of vegetables evenly over each tortilla; fold in half. Place tortillas on baking sheet lightly coated with cooking spray. Bake for 10 minutes, or until cheese melts. Enjoy with your favorite salsa.
Variation: Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.