Zuchinni, portobello, & feta quesadillas & a basic salsa recipe, too!

I made these quesadilla's last night for dinner.  They were tasty!  You can add or omit any ingredient you choose.  If you would like to add protein, this recipe would be really good with shrimp.  Considering the veggie tostada recipe called for the grill & the weather this week has been nothing short of miserable, I decided to whip this up instead!

Serving Size: 2 large Quesadilla's, serves 3-4 people
Ingredients:
4  burrito sized flour tortillas
2 zucchini sliced thinly
3 cloves garlic
1 6 oz. pkg sliced portobello mushrooms
1/2 cup feta cheese
3/4 cup shredded Italian blended cheese
1 Tbsp olive oil or vegetable oil
salt & pepper to taste
Serve w/fresh salsa, avocado (sliced) & light sour cream (all optional)

Directions:
Saute zucchini, garlic, and portobello mushrooms in a skillet on medium heat in your olive or vegetable oil until cooked through, season w/salt & pepper.  
Sprinkle your Italian blended cheese on the top of each of your tortillas.
Evenly spread your veggie mixture on top of the Italian blended cheese.
Sprinkle your feta on top of the veggies.
Put your top tortilla on to make the quesadilla.
Serve with light sour cream, avocado slices & fresh salsa from your local market, or you can feel free to make your own if you'd like :)

Here's a basic salsa recipe if you choose to make your own: 

3 medium tomatoes, roughly chopped

1/2 to 1 jalapeno, stemmed and minced with seeds

1/2 medium red onion, diced

1 teaspoon kosher salt

1 clove garlic, peeled & minced

2 tablespoons extra-virgin olive oil (if you'd like, add a little less EVOO & add in a little bit of lime juice)

1/2 cup chopped fresh cilantro, leaves and stems, divided

I used my quesadilla maker, if you don't have one & would like one you can purchase one HERE. 

If you do not have a quesadilla maker, bake in the oven on a baking sheet @ 400 for 4-5 minutes or until crisp.