Vegetable Quesadillas with Raclette Cheese

Yields: 7 Quesadillas

Ingredients:

 

2 Tbsp.

Olive oil

1

large green pepper, sliced into thin strips (2 cups)

1

medium red onion, sliced into thin strips (1 ½ cups)

1 Tbsp.

fresh garlic, minced

1 cup

fresh corn or canned; drained

1

medium tomato, chopped

1 Tbsp.

red wine vinegar

1/4 tsp.

salt

1/8 tsp.

pepper

2 tsp.

chili powder

9 oz.

Raclette Cheese, shredded (3 cups)

14

5 inch flour tortillas

 

Cooking spray

 

1. In a large sauté pan heat, over medium high heat, add the olive oil, pepper, onion and garlic and cook until soft (about 5 minutes). Add the corn and cook 2 more minutes, then add tomato and cook 1 minute more. Remove from heat.

2. Stir in the vinegar, salt, pepper, and chili powder.

3. Spread equal amounts of pepper mixture and then top with equal amounts of cheese onto seven of the flour tortillas then top each with another tortilla.

4. Coat non-stick pan with cooking spray. Over medium heat, cook filled tortillas one at a time until browned on one side. Flip over and then brown other side. Spray pan before each quesadilla is cooked.

5. Transfer to cutting board, cut into quarters and serve.