Ingredients

• 4 cups fresh broccoli florets
• 2 small sweet red pepper, julienned
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced fresh cilantro
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon canola oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 12 (6 inch) flour tortillas
• 1 1/2 cups shredded reduced-fat Mexican cheese blend

 Directions

1. In a 1-1/2-qt. microwave-safe dish, combine the first nine ingredients. Cover and cook on high for 5 minutes or until vegetables are tender.
2. Divide vegetable mixture evenly over 6 tortillas; sprinkle with cheese. Top each with remaining tortilla. Place a filled tortilla on a microwave-safe plate; cover with a piece of waxed paper. Microwave on high for 30-45 seconds or until cheese is melted. Repeat with remaining quesadillas. Cut each quesadilla into wedges.