Veggie Quesadillas
Calories
Ingredients
- 3 Tbsp I Can't Believe It's Not Butter!® Spread divided
- 4 cups chopped assorted vegetables (I used 2 cups sliced mushrooms, 1 cup diced yellow squash, 1/2 cup diced onion, and 1/2 cup diced green pepper)
- ¾ tsp chili powder
- 1 cup shredded 2% cheddar cheese
- 2 Tbsp chopped fresh cilantro leaves
- 4 10-in. burrito size flour tortillas
Instructions
- In a large nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium heat and cook vegetables with chili powder, stirring occasionally, until tender, about 10 minutes. Remove from heat and let stand until warm. Stir in cheese and cilantro.
- Melt remaining 2 tablespoons Spread and brush one side of each tortilla.
- Arrange vegetable mixture evenly over two of each tortillas with sides coated with spread facing down. Top with the remaining two tortillas with spread side facing up.
- Heat clean large nonstick skillet over medium heat and cook quesadillas, in batches, turning once, until crisp and cheese is melted, about 2 to 4 minutes. Cut each quesadilla into 4 wedges. Serves 4.