Vegetable Quesadillas

• 4 cups fresh broccoli florets
• 2 small sweet red peppers, julienned
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced fresh cilantro
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon canola oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 12 flour tortillas (6 inches)
• 1-1/2 cups shredded reduced-fat Mexican cheese blend

1. In a 1-1/2-qt. microwave-safe dish, combine the first nine ingredients. Cover and cook on high for 5 minutes or until vegetables are tender.
2. Divide vegetable mixture evenly over 6 tortillas; sprinkle with cheese. Top each with remaining tortilla. Place a filled tortilla on a microwave-safe plate; cover with a piece of waxed paper. Microwave on high for 30-45 seconds or until cheese is melted. Repeat with remaining quesadillas. Cut each quesadilla into wedges.

fresh broccoli florets, sweet red peppers, pepper, fresh cilantro, garlic, chili powder, canola oil, ground cumin, salt, flour tortillas

Taken from www.tasteofhome.com/recipes/vegetable-quesadillas/ (may not work)