Vegetable Quesadillas

¾ c. finely chopped broccoli

¼ c. shredded carrot

2 tablespoons water

6 6-inch flour tortillas

1 tsp. cooking oil

1 8-oz. pkg. cheddar or Monterey Jack cheese with jalapeno peppers

pepper

Red and/or green pepper

Cheese

Dairy sour cream (optional)

Sliced green onion (optional)

Olives (optional)

Salsa (optional)

 1.  In a 1-quart microwave-safe casserole, combine the broccoli, carrot, and water.  Micro-cook, covered, on 100% power for 2 to 4 minutes or until vegetables are crisp-tender.  Drain.

2.  Brush one side of each of 3 of the tortillas with some of the oil.  Place tortillas, oiled side down, on a baking sheet.  Top with cheese, vegetable mixture, pepper, red or green pepper, cheese, and remaining tortillas.  Brush tops with remaining oil.  Bake in a 450 oven about 6 minutes or until light brown. 

 3.  To serve, cut each tortilla into quarters.  If desired, serve with sour cream, additional green onion, olives, and salsa.