Vegetable Quesadillas

While plain quesadillas are vegetarian in nature (just cheese filling), these vegetable quesadillas contain added nutrition. Some vegetarians choose not to eat any animal products so would not be able to choose this recipe. However for those who do eat eggs and cheese, this is a delicious lunch dish or a great addition to a mexican meal.

4 cups broccoli florets
2 small sweet red peppers, julienned
1 jalapeno pepper, seeded and chopped
1 Tbs. minced fresh cilantro (optional)
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. olive oil
1/2 tsp. ground cumin
1/4 tsp. salt
12 flour tortillas (6")
1 1/2 cups shredded Mexican cheese blend

Combine the first 9 ingredients. Cover and cook in a small amount of water until tender. Divide the vegetable mixture evenly over 6 tortillas. Divide the cheese and sprinkle on top of the vegetables. Top each with a remaining tortilla.

Place each on a microwave-safe plate; cover with a piece of waxed paper and microwave on high for 30-45 seconds or until cheese is melted. If you prefer not to use a microwave, place on a baking sheet and broil for a few minutes until cheese is melted. Cut each quesadilla into wedges. Serves 6.