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231 NW 11th Ave

Portland, OR 97209

and 6302 SW Meadows Road

Lake Oswego, OR 97035

(503) 248-2015

Farmer's Market Quesadillas

Salt and pepper

1/3 cup each; chopped red bell pepper, yellow pepper and green pepper

½ cup each; sliced zucchini and red onion

1 cup baby spinach leaves, washed and stemmed

2/3 cup canola oil or light olive oil

10 (8 inch) tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey jack cheese

1 cup shredded Colby cheese

 Preheat the oven to 300°F. Lightly grease a large baking sheet and set aside.

In a large sauté pan, heat 2 tablespoons of oil. Add the bell peppers and sauté, about 5 minutes, until tender. Remove from the pan and set aside. Add another tablespoon of oil to the pan and sauté the onion and zucchini until tender, about 4 minutes. Add the spinach into the pan and toss to wilt slightly. Remove the vegetables from the pan and season lightly with salt and pepper.

Heat another tablespoon of oil in the pan and add a tortilla. Sprinkle ½ cup of cheese over the tortilla and add one 5^th of the sautéed vegetables on top of the cheese. Sprinkle two tablespoons of cheese on top of the vegetables and top with another tortilla. Cook until the tortillas are golden on both sides, about 2-3 minutes per side. Remove the quesadilla from the pan and place on the baking sheet to stay warm while you finish the quesadillas. Repeat with remaining ingredients.

When all the quesadillas are ready, cut each into 6 triangles with a pizza wheel. Serve hot with guacamole and salsa.

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