Quesadillas on the Fly

It's cold outstide and everyone wants something warm and filling for lunch before venturing outdoors. How about a quesadilla? It's nothing more than a tortilla filled with cheese and vegetables. Here's how I make my very simple and fast yet yummy and healthy quesadillas. The kids love them.

Ingredients:

• 1 package whole wheat tortillas (Trader Joe's brand shown)
  
  
• 1 bag no rBST (Recombinant Bovine Somatotropin aka growth hormone) shredded Lite Mexican Blend cheese (Trader Joe's)


• 1 package fresh bell peppers, red yellow and orange (Trader Joe's or supermarket). Or Trader Joe's prepared broccoli slaw if you're too rushed to slice the peppers.
  

Preparation:

1. Wash and slice peppers into thin strips.


2. Preheat cast iron skillet over medium heat or broiler over low.


3. Using one tortilla per person, lay tortillas on cutting board and fill half with cheese, then layer on pepper strips. Fold empty half onto filled half and place directly in skillet or under broiler on a sheet pan lined with foil.


4. Heat until crispy and golden, then flip using a spatula to heat and crisp the other side.
   
5. Remove from heat and place on cutting board. Allow to cool for at least 30 seconds and then slice into wedges.


6. Serve with guacamole (Trader Joe's is excellent and can be frozen) or avocado wedges, tomato salsa, and sour cream (Breakstone's lowfat tastes great).

Enjoy!