CHICKEN VEGGIE QUESADILLAS

• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 2 cups)
• 2 cups chopped celery (from 4 stalks)
• 2 cloves garlic, minced
• 1 cup grated carrots (about 1 large)
• 4 cups cooked chicken, chopped or shredded
• 1 cup packed fresh spinach, chopped roughly
• 4 ounces spicy cheese (such as pepper jack)
• 6 burrito-size flour tortillas (fat free is best)
• 3 teaspoons (or less) vegetable oil

Heat a large, deep skillet and add oil. When oil is hot, add onion and celery. Sauté until soft and beginning to brown. Add garlic and carrot and sauté another 1 – 2 minutes.

While vegetables are cooking, prepare chicken and place in a large bowl. Add spinach. Stir in hot vegetables. Add cheese and combine well. (May be prepared ahead to here, then refrigerated.)

Arrange 1 cup filling on half of each tortilla, spreading to the edge. Fold tortilla over filling and flatten firmly with your fingers.

Lightly wipe skillet clean with a paper towel. Heat on medium using 1 teaspoon oil, spread evenly, for every two quesadillas. Two at a time, heat quesadillas through until tortillas are lightly browned but still soft. Halve and serve immediately.