Submitted by Rachel Anderson
For filling, spray a large non-stick skillet with non-stick cooking spray, add onion and sauté until clear.
Add red and yellow peppers, zucchini, summer squash and mushrooms, adding additional non-stick cooking spray as needed. Continue to sauté’ until tender. Set aside.
In another skillet, spray with non-stick cooking spray and place one tortilla in pan. Top with sautéed vegetables and then top with avocado slices and jalapeno nacho slices.
Place another tortilla on top. Over medium heat, cook until golden on both sides, approx 2-3 min per side. Remove from pan and repeat with remaining tortillas.
Cut each quesadilla into 8 triangles with pizza cutter or knife. Serve hot!
For tortillas, combine dry ingredients in a large mixing bowl. Make a well in the middle and add oil. Quickly mix oil into flour until mixture resembles small peas.
Add hot water, about ¼ cup at a time, quickly mixing with flour and kneading slightly into small balls of dough. Continue until all flour is absorbed into small balls of dough.
Combine to make one big ball of dough. Turn out onto floured surface and knead 1-2 min until smooth and elastic. Let dough rest for 10 – 15 minutes.
Divide into 24 equal pieces and knead each piece into individual balls.
Preheat a large non-stick skillet over medium-high heat. Using a well-floured rolling pin, roll each ball into a thin, round tortilla.
Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
*Serve with soy sour cream, guacamole or your choice of other toppings.