Bright spring vegetables and melted cheese tucked into crispy tortillas for an easy, fresh meal.

Scale

4 large flour tortillas (10-inch)

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 cup sliced bell peppers

1 cup thinly sliced zucchini

1/2 cup sliced green onions

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

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1. Heat olive oil in a large skillet over medium heat.

2. Add bell peppers and zucchini, and cook for 3-4 minutes until just tender.

3. Season vegetables with garlic powder, salt, and black pepper, then remove from heat.

4. Lay tortillas flat and sprinkle cheese evenly over half of each tortilla.

5. Spoon vegetables over the cheese, add green onions, then fold tortillas closed.

6. Cook quesadillas in a dry skillet over medium heat for 2-3 minutes per side until golden and cheese is melted.

7. Slice into wedges and serve warm.

Serve with salsa, sour cream, or avocado for extra freshness.