Vegetable Quesadillas

1 cup sliced mushrooms

1 tbsp olive oil

1 small chopped zucchini

1/2 cup chopped yellow bell pepper

1/2 cup sliced green onions

1 medium garlic clove, minced

1 jalapeno, diced (optional)

1 medium tomato, chopped

8 (8") flour tortillas

2 1/2 cup Mexican cheese blend

In a nonstick skillet, brown mushrooms in olive oil. Add the

other vegetables except the tomato and cook until tender;

stirring occasionally. Stir in the tomato and cook an

additional 2 minutes. Remove from heat and keep warm.

Over medium heat, brown one side of a flour tortilla. Turn over;

sprinkle with 1/3 cup shredded cheese and 1/4 cup mushroom

mixture. Fold tortilla in half. Cook until browned on both sides and

cheese is melted. Repeat with remaining tortillas and mushroom

mixture. Serves 8