Veggie Quesadillas

Name: Veggie Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1/2 pound fresh mushrooms, sliced; 1 medium zucchini, sliced; 1/2 cup sliced green onions; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 2 medium tomatoes, seeded and diced; 1 teaspoon dried basil; 3/4 teaspoon salt; 1/4 teaspoon pepper; 6 flour tortillas (8 inches); 2 cups shredded reduced-fat Mexican cheese blend; 3/4 cup salsa; 6 tablespoons reduced-fat sour cream

"I got the idea for this recipe from a restaurant I used to frequent when I was in school," relates Shari Johnson of Green Bay, Wisconsin. "The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown.

Ingredients

1/2 pound fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (8 inches)
2 cups shredded reduced-fat Mexican cheese blend
3/4 cup salsa
6 tablespoons reduced-fat sour cream

Directions

In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream.