Veggie Quesadlilas

1. 1

   Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in large nonstick skillet over medium-high heat and cook vegetables with chili powder, stirring occasionally, until tender, about 10 minutes. Remove from heat and let stand until warm. Stir in cheese and cilantro.

2. 2

   Melt remaining 2 tablespoons Spread and brush one side of each tortilla. Turn tortillas over and arrange vegetable mixture evenly over half of each tortilla. Fold tortillas in half over filling.

3. 3

   Heat clean large nonstick skillet over medium-high heat and cook quesadillas, in batches, turning once, until crisp and cheese is melted, about 2 to 4 minutes. Cut each quesadilla into 4 wedges.

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