Grilled vegetable quesadilla

This is a quick, easy and healthy option for a satisfying breakfast or lunch. Although this does contain cheese - you do need it, otherwise the veggies would just fall out - I try to limit it to the minimum without skimping on taste. I saved a lot of time using frozen grilled vegetables. A nice flavour comes through with the addition of a home made blend of seasoning.

Seasoning
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp onion powder
1/2 tsp dried oregano
3/4 tsp cumin powder
1/4 tsp ground pepper
1/2 tsp salt

Filling
2 cups grilled vegetables (bring to room temperature if using frozen)
1 tsp olive oil
1 cup grated cheese (mature chedder or red leicester preferable)
3 medium corn or wholemeal tortillas
Cooking spray
Salt to taste

• Heat the oil in a pan and add the grilled veggies along with 1 tbsp of the seasoning blend.  Add salt to taste (remember there is salt in the seasoning as well). Sauté till all the moisture has evaporated and keep aside.
• Heat a griddle pan and spray it with some cooking spray.
• Place a tortilla on the griddle and allow it to warm up.
• Place a thin layer of grated cheese on one half of the tortilla. Add a layer of the filling over the cheese, followed by another thin layer of grated cheese over the veggies. Fold over the other half and press down. Allow it to toast slightly on one side, then flip it carefully and toast the other side. 
• Remove from the pan and can cut it in half to form triangles. I find a pizza cutter works best for this. Serve warm.

This makes 2 servings.