Vegetable Quesadillas

• 1/2 cup oil
• 6 to 8 each Medium onions, sliced
• 10 each Medium zucchini, cut into 1/4-inch-thick slices
• 40 each Medium green and red bell peppers, cut into julienne strips
• 2-1/2 qt. mushrooms, sliced
• 1/2 cup butter
• 40 each Flour tortillas (10 inch)
• 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. Heat oil on flat-top griddle (or in 10-inch saute pan for trial recipe).
2. Add onions, zucchini, peppers and mushrooms; cook 7 to 9 minutes or until vegetables are crisp-tender, stirring occasionally.
3. For each serving: Melt 1/2 tsp.
4. butter on griddle or in skillet.
5. Add 1 tortilla; cook 1 minute.
6. Turn tortilla over.
7. Spoon 1/4 cup of the vegetable mixture onto half of the tortilla; cover with 3 Tbsp.
8. process cheese.
9. Fold tortilla in half to enclose filling.
10. Cook 2 to 3 minutes on each side or until quesadilla is browned on both sides and process cheese is melted.
11. Cut into wedges to serve.
12. Top with sour cream and salsa, if desired.

oil, onions, zucchini, red bell peppers, mushrooms, butter, flour tortillas, chedasharp

Taken from www.kraftrecipes.com/recipes/-2696.aspx (may not work)