Ingredients
4 large flour tortillas
1 cup of grated monterey jack cheese
4-6 oz of plain nonfat Greek-style yogurt
2 T. olive oil
1 bunch of green kale (or spinach if you can't find kale)
1 red bell pepper- seeds removed and cut into 4-8 pieces
1 medium sweet onion-peeled and quartered
1 handful of grated carrots
8 oz. sliced white mushrooms
1 large zucchini
optional: 1 pasilla pepper (also called poblano)roasted, skin & seeds removed
Place onion and peppers in food processor until finely chopped. Saute in a deep saute pan or wok with olive oil. Slice and quarter zucchini into small chunks and add to peppers and onions. Then add carrots and mushrooms to the mixture and saute together.
Tear kale leaves off of the tough stems and chop into bite-size pieces. Add to veggie mixture and cook together until kale is tender.
Turn off heat under veggie mixture, place in a bowl and allow to cool. When veggie mix cools, add yogurt and stir together until yogurt is distributed evenly.
Heat oven to 400 degrees.
Using two ungreased cookie sheets, on each cookie sheet, place a tortilla and sprinkle 1/4 cup of cheese evenly over it. Then spread an even layer of the veggie-yogurt mixture over this. Sprinkle the top with another 1/4 cup of cheese, then place another dry tortilla on top. You will have two quesadillas when finished, one on each cookie sheet.
Bake quesadillas at 400 degrees about 10-12 minutes or until tortillas are crisp and lightly browned at the edges.
Cool, cut each quesadilla into quarters, and serve with tomato salsa. Makes 2 quesadillas (enough for 2 hungry athletes or up to 4 people with normal appetites)
