Summer Fresh Quesadillas

START TO FINISH: 20 minutes MAKES 4 servings

4 9- to 10-inch flour tortillas

1 tablespoon vegetable oil

2 large roma tomatoes, thinly sliced

8 ounces fresh thin asparagus spears, trimmed and cut into 1-inch pieces

1⁄2 cup shredded fresh basil

11⁄2 cups shredded mozzarella cheese (6 ounces)

Fruit salsa or marinara sauce (optional)

1 Brush 1 side of tortillas with oil. Place tortillas, oiled sides down, on an ungreased baking sheet. Top half of each tortilla with tomatoes, asparagus, and basil; sprinkle with cheese. Fold tortillas in half over filling, pressing lightly.

2 For a charcoal grill, grill quesadillas on the rack of an uncovered grill directly over medium coals about 2 minutes or until cheese starts to melt and tortillas start to brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place quesadillas on grill rack over heat. Cover and grill as above.)

3 To serve, cut quesadillas into wedges and, if desired, serve with salsa.

PER SERVING: 289 cal., 14 g total fat (6 g sat. fat), 27 mg chol., 446 mg sodium, 27 g carb., 2 g fiber, 15 g pro.

make it vegan

Substitute mozzarella-flavor soy cheese for the Mozzarella cheese.