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Veggie Quesadillas | realmomkitchen.com
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Veggie Quesadillas

Calories
Author Laura

Ingredients

  • 3 Tbsp I Can't Believe It's Not Butter!® Spread divided
  • 4 cups assorted vegetables chopped (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 2% cheddar cheese shredded
  • 2 Tbsp fresh cilantro chopped
  • 4 flour tortillas burrito size

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.