Zucchini Quesadilla

1 cup sliced mushrooms

1 tbsp light olive oil

1 small zucchini, chopped

1 cup chopped yellow bell pepper

1/2 cup sliced green onion

1 medium clove garlic, minced

1 jalapeno, diced

1 medium tomato, chopped

8 (8 inch) flour tortillas

2 1/2 shredded mexican cheese blend

In a 12 inch skillet, brown mushrooms in olive oil. Add zucchini, bell peppers, green onions,

garlic and jalapeno and cook until vegetables are tender; stir occasionally.

Stir in tomato; cook 2 minutes more. Remove from heat and keep warm.

Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet. Turn over;

sprinkle with 1/3 cup of the cheese and 1/4 cup of the mushroom mixture.

Fold tortilla in half. Cook until browned on both sides and cheese is melted.

Repeat with remaining tortillas and filling.