Left Over Veggies

I constantly have left over veggies from various meals, such as a half of pepper, quarter onion and a bunch of jalapenos I didn't use in a recipe. Instead of these going to waste, they go perfect in a weeknight quesadilla.

1 onion 

1 red or green pepper 

2 jalapeno peppers 

1/2 cup 50-70% reduced fat cheddar cheese

1 tbs olive oil

4 quesadilla shells

Take your leftover veggies and dice them into equal sizes. Feel free to use any type of left overs you have on hand. Crunchier vegetables tend to hold up the best. Saute them with 1/2 tbs of olive oil for about 8 minutes on medium heat

While that's cooking, take a quesadilla shell and put about a handful of cheese on it, add more or less cheese based on your liking. After your vegetables are cooked, place about a handful of them on the quesadilla shell and cheese. You can either fold the quesadilla in half to make a half-moon or add another shell on top for a full quesadilla. 

Add 1/2 a tbs of olive oil per quesadilla and cook evenly on both sides. Cut each quesadilla into even triangles and serve alone or with sour cream, guacamole and salsa.