|Red bell pepper||1 1⁄2 Cup (24 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Finely chopped pickled jalapeno peppers||1 Tablespoon|
|Celery salt||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|6 inch corn tortillas||8|
|Shredded reduced fat sharp cheddar cheese||4 Ounce (1 Cup)|
|Shredded lettuce||1 Cup (16 tbs)|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Salsa||1⁄2 Cup (8 tbs)|
|Fat free sour cream||1⁄4 Cup (4 tbs)|
1. Coat a large nonstick skillet with cooking spray, place over medium heat until hot. Add bell pepper, carrot, and mushrooms, saute 8 minutes or until tender. Stir in jalapeno peppers and next 3 ingredients. Remove vegetable mixture from pan, set aside, and keep warm. Wipe pan clean with paper towels.
2. Place pan over medium heat until hot. Coat 1 side of 2 tortillas with cooking spray. Place tortillas, coated side down, in pan, and top each tortilla with 2 tablespoons Cheddar cheese and 1/2 cup sauteed vegetable mixture. Sprinkle
2 tablespoons cheese evenly over vegetables, and top with another tortilla. Cook 3 minutes or until lightly browned. Coat tops of tortillas with cooking spray. Gently turn quesadillas over, and cook 3 minutes or until lightly browned. Remove quesadillas from pan, set aside, and keep warm. Repeat the procedure with remaining tortillas, vegetable mixture, and cheese.
3. Cut each quesadilla into 4 wedges. Top each quesadilla with 1/4 cup lettuce, 2 tablespoons tomato, 2 tablespoons salsa, and 1 tablespoon sour cream.