2 flour tortillas
2 plum tomatoes, sliced
2 red bell peppers, finely chopped
2 yellow peppers, finely chopped
1 zucchini, sliced in rounds
2 scallions, finely chopped
1 large carrot, grated
2 cup shredded cheddar cheese
2 cup plain low-fat yogurt
2 tablespoons spicy bottled salsa
10 watercress sprigs, trimmed
1. Heat a medium non-stick skillet over medium heat. Warm the tortilla in the skillet for 2 minutes. Turn the tortilla in the skillet and place half of the tomatoes, bell peppers, scallions, and carrot on one half of the tortilla.. Top the vegetables with half of the cheese, yogurt, watercress and salsa. Fold over the tortilla and cook for an additional three minutes (until the cheese melts).
2. Transfer the quesadilla onto a plate. Prepare the second quesadilla in the same manner. Enjoy!