|Butter flavored vegetable cooking spray||1|
|Finely shredded cabbage||1⁄2 Cup (8 tbs)|
|Finely chopped mushrooms||1⁄4 Cup (4 tbs) (Fresh)|
|Finely chopped sweet red pepper||2 Tablespoon|
|Finely shredded carrot||2 Tablespoon|
|Minced onion||1 Tablespoon|
|Ground celery seed||1⁄8 Teaspoon|
|6 inch flour tortillas||2|
|Shredded reduced fat sharp cheddar cheese||1 Ounce (1/4 Cup)|
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add cabbage and next 6 ingredients; saute 5 minutes or until vegetables are tender.
Spoon vegetable mixture over 1 tortilla; spread to within 1/2 inch of edge.
Sprinkle with cheese, and top with remaining tortilla.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add quesadilla, and cook 2 minutes on each side or until lightly browned.
Remove from skillet; cut into 4 wedges, and serve immediately.