Recipe - Vegetable Quesadillas

Adapted from: USDA SNAP-Ed Recipes

Level 2: Basic Kitchen
Serving size: 1 quesadilla
Servings per recipe: 6
Price per serving: 74¢
Preparation and cook time: >45 minutes- best for smaller programs or cooking clubs

Supplies:

• Grater
• 2 large bowls for veggies
• Medium skillet and hot plate or stove
• Dinner plate
• Spatula

Ingredients:

• Cooking spray
• 1 Tbsp olive oil for sauteing
• 12 whole-wheat 6" tortillas
• 3 cups shredded low fat cheese, like cheddar or monetary jack
• 1 zucchinis, grated
• 1 carrots, grated
• Salt & pepper to taste (optional)
• 1 12oz jar salsa
• Pinch of chili powder or dash of hot sauce (optional)

Adult preparation:

Chop off zucchini and carrot ends

Directions

1. Grate vegetables, place in bowls (Optional: Add seasonings: salt & pepper, chili powder or hot sauce). TIP: Placing vegetables in individual bowls will allow children to select which vegetables they add to their quesadillas.
2. Add about 1/2 Tbsp of oil to the skillet.
4. Saute carrots until soft, then transfer back to bowl. Set aside.
5. Repeat steps 2 and 3 for zucchini
6. Wipe or rinse skillet and spray with cooking spray.
7. Place 1 tortilla in skillet.
8. On half of one tortilla place about 1/4 cup of cheese and 2-3 Tbsp of vegetables, sprinkle with a little more cheese.
9. Fold tortilla in half and press firmly with a spatula
10. Flip and cook over medium heat for about 2 minutes on each side until cheese is melted
11. Repeat spraying skillet each time with cooking spray and repeat with remaining tortillas.
12. Serve with tomato salsa (about 2 Tbsp per quesadilla).