Vegetable Quesadillas

1 cup green bell peppers, chopped

1 cup fresh kernel corn

3/4 cup green onion, chopped

1 cup Roma tomatoes, chopped

2 tbs cilantro, chopped

4 6" flour tortillas

1/2 cup reduced-fat cheddar cheese, shredded

Spray a medium skillet with nonstick cooking spray. Saute bell pepper and corn over medium heat until softened, about 5 minutes.
Add green onion and tomato; cook for several minutes more until heated through; add cilantro.
Heat tortillas in a large skillet over high heat; Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisped and lightly brown. Serve while hot.

Recipe based on content provided by FruitsAndVeggiesMoreMatters.org.

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