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Keep flour tortillas on hand so you can prepare quesadillas anytime. Fill with your favorite vegetables and shredded cheese and you will have an appetizer or light meal.
1 tablespoon plus 2 teaspoons olive oil, divided
1 large red bell pepper, cut into thin strips
1 large onion, thinly sliced
1 small zucchini, coarsely chopped
1 cup sliced mushrooms
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
8 flour tortillas (8-inch)
1 1/2 cups shredded Monterey Jack cheese
Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.
Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.
Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.
(Amount per serving)
So delicious! After brushing top tortilla with olive oil, I lightly sprinkled seasoned salt on top. Served them with salsa...fantastic!
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This was an awesome meal. I'm not a huge fan of most of the stuff in this this, but it all worked together great with this recipe! My wife wants to make this a regular meal for us. Our 3 year old even liked it.