Vegetable Quesadillas

• 1/2 cup oil
• sliced onion
• Medium zucchini, cut into 1/4 inch thick slices
• Medium green and red peppers, cut into julienne strips Target 1 pkg For $2.99 thru 02/06
• 10 cups mushrooms, sliced
• 1/2 cup olive oil
• 40 each Flour tortilla (10 inch)
• 16 cups Kraft Shredded Monterey Jack Cheese

1. HEAT oil in 10 inch saute pan or on flat-top griddle.
2. Add onions, zucchini, peppers and mushrooms; cook 7 to 9 minutes or until vegetables are tender, stirring occasionally.
3. FOR EACH SERVING: Heat 1/2 tsp.
4. olive oil in skillet or on griddle.
5. Add 1 tortilla; cook 1 minute.
6. Turn tortilla over.
7. Cover 1/2 of tortilla with 3 Tbsp.
8. shredded cheese.
9. Spoon 3/4 cup vegetable mixture on top of cheese; cover with 3 Tbsp.
10. more cheese.
11. Fold tortilla in half.
12. Cook 2 to 3 minutes on each side or until quesadilla is browned on both sides and cheese is melted.
13. Cut into wedges to serve.
14. Serve with sour cream and salsa, if desired.

oil, onion, zucchini, red peppers, mushrooms, olive oil, flour tortilla, cheese

Taken from www.kraftrecipes.com/recipes/vegetable-quesadillas-94006.aspx (may not work)