1-2TablespoonsExtra-Virgin Olive Oil(or your favorite oil)
1Red Pepper(chopped)
1Orange Pepper(chopped)
1Yellow Pepper(chopped)
1-2Zucchini (2 small or 1 large, chopped)
1-2Squash(2 small or 1 large, chopped)
1/4Red Onion(finely diced)
1/2 teaspoonSalt
3cupsPepper Jack or Monterey Jack Cheese
4Flour Tortillas
Butter
Instructions
Chop vegetables into small bite-size pieces. In a large skillet, heat olive oil over medium-low heat. Add veggies and cook for 4-6 minutes, or until slightly softened. Sprinkle salt over the veggies.
Place the veggies on half of the flour tortilla. Top with shredded cheese. Fold over and brush butter all over the tortilla.
Place the quesadilla on the skillet over medium-low heat. Watch carefully to ensure the tortilla doesn't brown too quickly without the cheese melting. Once it becomes a light golden brown color, carefully flip over.
Serve warm with guacamole, pico de gallo, avocado, or salsa.
Notes
* Garnish with avocado, guacamole, pico de gallo, or salsa