This dish highlights summer squash that is locally grown, and cheese in honor of National Dairy Month.
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
8 oz. sliced mushrooms
1 small onion, sliced
1 tsp. salt
½ tsp. pepper
1 tsp. Tabasco Sauce
2 cups shredded 2% milk sharp cheddar cheese
1. In a large skillet coated with cooking spray, sauté all the vegetables with seasonings. Cook until tender; remove from skillet. Wipe skillet clean.
2. Place 2 tablespoons cheese on half of tortilla; top with a spoonful of vegetable mixtures and top with additional 2 tablespoons of cheese. Fold tortilla over filling.
3. Respray skillet with cooking spray and place over medium heat. Place quesadilla on heated skillet for 3-5 minutes on each side or until lightly browned. Serve immediately.
4. Repeat steps 2 and 3 for the remaining ingredients. Enjoy!
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