| Prep time: | 30 Min |
| Ready in: | 30 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 4 cups fresh broccoli florets
* 2 small sweet red pepper, 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 (6 inch) flour tortillas
* 1 1/2 cups shredded reduced-fat Mexican cheese blend
DIRECTIONS
* 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.
* 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.
