Easy Cheesy Quesadillas
serves 2

2 burrito-size tortillas

1 portabella mushroom

1/4 cup sliced zucchini

1/4 cup shredded mozzarella cheese*

1/4 cup shredded mild cheddar cheese

2 tbls. Feta cheese

2 tbls. Fresh cilantro, chopped

1/2 tsp. chili powder

olive oil

1 roma tomato, diced

Fresh avocado (optional)

Sour cream

Heat oven to 350º

Brush one side of the tortillas with olive oil.

Wash the mushroom and gently pat dry, slice thin.  

Place one tortilla oiled side down on a pizza pan or cookie sheet.  Arrange the mushroom slices in a single layer.  

Slice the zucchini thin and cut into strips, spread evenly over the mushroom.

Top mushroom and zucchini with all the cheese, sprinkling it in as even a layer as possible all the way to the edge of the tortilla.  Sprinkle with the chili powder and most of the cilantro.  

Bake at 350º for 10-12 minutes, the edges should just start to be crispy and light golden brown in spots.

To serve, slice the quessadilla into wedges and top with diced tomato, some fresh avocado slices, sour cream and any remaining chopped cilantro.

* A four cheese pizza blend also works well.  Or use 1/2 cup shredded Mexican cheese blend instead of the cheddar and mozzarella.