Vegetable Quesadillas

Serves 8

1 zucchini, medium julienne
1 yellow squash, medium julienne
6 medium mushrooms, thinly sliced
1/2 cup green onion, thinly sliced
1/2 cup green bell pepper, medium julienne
1/2 cup red bell pepper, medium julienne
2 cloves garlic, minced
1/2 teaspoon ancho chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
8 each (6 inch) flour tortillas
1 cup shredded reduced-fat cheddar cheese
1 cup shredded reduced-fat Monterey jack cheese
1/4 cup chopped fresh cilantro

Spray large nonstick skillet with cooking spray, and heat over medium high heat until hot. Add all vegetables and garlic and cook until vegetables are crisp and slightly tender about 4-5 minutes. Season vegetables with spices and set aside. Wipe skillet clean. Spray 1 tortilla with spray on one side, then take another tortilla and roll it around which coats the other tortilla. Spray skillet and lay tortilla with coated side on skillet, top with cheeses, vegetables and cilantro. Lay more cheese on top of vegetables and then top with other coated tortilla (with coated side up). After about 2 minutes flip quesadilla and cook other side about another 2 minutes or until lightly browned. Remove and cut into quarters and garnish as desired.