Lay 3 tortillas on a clean surface. Spoon about 1/3 cup of the cheese-vegetable mixture evenly over each tortilla, leaving a 1/2-inch border. Top each with another tortilla to make a sandwich.

Cook

Heat a large nonstick skillet over medium-low heat. Add 1/2 tablespoon butter and swirl to coat. Place one quesadilla in the pan and cook 2–3 minutes until the bottom is lightly golden. Carefully flip and add an additional 1/2 tablespoon butter at the edge of the pan, lifting to melt and spread. Cook another 2–3 minutes until cheese is fully melted and both sides are golden and crisp. Repeat with remaining quesadillas, adding butter as needed (about 2 tbs total).

Serve

Let each quesadilla rest 1 minute, then cut into 4 wedges. Serve warm with mild salsa for dipping.

Mini Fruit Yogurt Parfaits

If using plain yogurt, stir honey into yogurt until slightly sweetened. Layer small clear cups or bowls: start with 2 tablespoons yogurt, add 1 tablespoon granola, then a few slices of strawberry and banana. Repeat once more to make two layers, finishing with a small sprinkle of granola on top. Make 4 small parfaits.

Serve immediately so granola stays crunchy. For make-ahead, keep granola separate and add just before serving.

Veggie Sticks with Hummus

Arrange baby carrots, cucumber sticks, and mini bell pepper halves on a platter. Spoon hummus into a small bowl placed on the platter for dipping.

Optional: sprinkle a pinch of smoked paprika or melted olive oil over hummus for added flavor, if desired.