Veggie Quesadillas with Cilantro Cream

How to make Veggie Quesadillas with Cilantro Cream Recipe - You won’t even know these quesadillas are meatless, with all of the vegetables and cheeses stuffed inside each tortilla. They are buttery crisp on the outside while cheesy and creamy on the inside. Have the kids help measure out the zucchini and cheese. My boys love watching the cheese ooze out the sides of each quesadilla. Serve with my Mini Bean and Cheese Burrito Cups and Spanish Rice.

Ingredients:
4 ounces cream cheese, softened
1⁄4 cup chopped fresh cilantro
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 cup thinly sliced zucchini
3⁄4 cup grape tomatoes, sliced lengthwise
1 cup finely chopped white onion
1 tablespoon minced garlic
4 tablespoons (1⁄2 stick) butter, softened, divided
4 10-inch flour tortillas
1 cup shredded cheddar cheese, divided

Method:
1. Add the cream cheese, cilantro, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper to a medium bowl and stir to combine.

2. Heat the olive oil in a 12-inch skillet over medium heat. Add the zucchini, tomatoes, onion, garlic, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer to a medium bowl.

3. Wipe the skillet clean with a paper towel, spray with nonstick cooking spray, and place over medium heat. Spread 1 tablespoon of the butter on one side of a tortilla and place buttered side down in the hot skillet. Spread 2 tablespoons of the cilantro cream over half of the tortilla, then place 1⁄4 cup cooked vegetables on the other half. Top the vegetable side of the quesadilla with 1⁄4 cup of the cheddar cheese, then fold the tortilla in half, pressing the cilantro cream into the vegetable side. Cook until both sides of the tortilla are browned, about 2 minutes each side. Continue cooking the remaining quesadillas in the same manner.

4. Cut each quesadilla into 4 wedges and serve warm.