Ingredients
1 large onion, chopped1/2 cup chopped sweet red pepper1 teaspoon plus 2 tablespoons butter, softened, divided2 cups shredded zucchini2 tablespoons taco seasoning8 flour tortillas (8 inches)8 ounces pepper Jack cheese, shreddedSalsa, sour cream and pickled jalapeno pepper slices
Preparation
In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat.
Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over.
Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.
