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Veggie Quesadilla Recipe

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This recipe for Veggie Quesadilla, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


4 each wrap
for the dressing
cup lime juice from 2 limes
cup soy sauce
1 teaspoon minced garlic
cup olive oil blend
to taste salt and pepper
pint cherry tomato cut in 1/2
2 each zucchini sliced
4 ounces mushroom
2 ounces red and green bell pepper strips
2 ounces red onion julienned
2 tablespoons fresh cilantro chopped
3 ounces shredded cheddar cheese
3 ounces Monterey jack cheese shredded - see note

Combine dressing ingredients and pour over the vegetables. Grill (or roast in hot oven) until done,
Place wraps on work surface. Divide half of the cheese evenly on one half of each wrap. Divide
the vegetables evenly among the wraps and place on top of the cheese, sprinkle with cilantro. Top
with remaining cheese. Fold the other half of the wrap over and press firmly together. Brush both
sides lightly with oil.
Cook quesadillas on both sides until the cheese is melted and the tortilla is golden brown. Cut into
Serving Ideas: Serve with a signature salsa.
NOTES: Substitute fontina cheese or mozzarella cheese if desired

Number Of Servings:
Number Of Servings:




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