I will admit that these sounded not particularly appetizing to me when my sister first brought them to my attention. However, the recipe was found in a Taste of Home magazine, and my sister is a pretty good judge of what tastes good, so I gave them a try. Very yummy! I followed the recipe pretty closely the first time I made them, but I doubt that I’ve made them the same way twice since then. Over the years, I have shared this recipe a dozen times, and I have consistently gotten good feedback. These quesadillas make a lovely supper on a summer night–especially with fresh tomatoes, sliced cucumbers and corn on the cob. My brother recommended to me last week that I share this specific recipe on my blog, so here it is. Enjoy!
1 onion, chopped
1/2 c. red pepper, chopped OR shredded carrot (or both)
2 c. zucchini, shredded
2 T. taco seasoning (or just season to taste with garlic powder, cumin and chili powder)
1 t. salt
2 c. shredded cheese
6-8 flour tortillas
sour cream, salsa, avocado, hot sauce, etc., if desired
Saute veggies in a little bit of oil for a few minutes.
Add seasonings and stir, sauteeing a little while longer.
On hot griddle, lay out tortillas (as many as will fit at a time) and cover half of each tortilla with filling; top with cheese. Fold over and brown on both sides until cheese is melted.