Instructions: Spray a nonstick saucepan warmed over medium-high heat. Cook the zucchini, garlic, bell peppers and onions with a pinch of salt and pepper and Mexican or southwestern Chili powder blend of your choice. When softened and aromatic, remove from heat.

Warm a 12-inch nonstick skillet or griddle over medium-high heat. Place on flour tortilla on the skillet; top with an equal portion of the vegetable mixtures, spreading evenly. Sprinkle with cilantro and some of the cheese. Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla. Turn and brown on other side, remove to cutting board and cut into 6 wedges.

Repeat process to make remaining quesadillas. Serve hot with salsa and lettuce on the side.

TIPS - Season to taste with any of the following. Burrito, taco or chili seasoning packet; 1/4 tsp each cumin and oregano and 3 tbs canned chopped green chile peppers (roasted); or two blends that are in this collection: Cre-ole (my blend of spices); Western spice (with anise).

Variations: add beans, nuts, jicama, chopped broccoli, a dab of peanut butter. Go for it!

Description: "Easy to make and always a treat. Serve with corn salsa for a light meal; Add a rice and bean side dish for dinner." Cuisine: "Mexican"

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