Make a warming, cozy meal in just 35 minutes. To save time while the soup cooks, prepare these tasty quesadillas all at once by broiling them on a large baking sheet. (Serves 4)

Quick Fall Minestrone

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Monterey Jack and roasted red-pepper quesadillas 
Preheat broiler. Place 8 (6-inch) fat-free flour tortillas on a large baking sheet coated with cooking spray. Sprinkle each tortilla evenly with 2 tablespoons shredded Monterey Jack cheese and 2 tablespoons chopped bottled roasted red bell peppers. Top each tortilla with another (6-inch) fat-free flour tortilla; coat tops with cooking spray. Broil 3 minutes or until lightly browned. Carefully turn over; then coat tops with cooking spray. Broil an additional three minutes or until lightly browned. Cut each quesadilla into 4 wedges; serve 4 wedges per person.

Cantaloupe, grape, and honeydew fruit salad 


Total time: 35 minutes

1. While broiler heats for quesadillas:
• Chop vegetables for soup.
• Shred cheese.
• Chop bell peppers for quesadillas.

2. While soup cooks:
• Broil quesadillas.
• Grate cheese for soup.