You can serve this as a snack or soup accompaniment with salsa. Substitute low fat cheese to make it more healthy.

3	7-inch	Flour tortillas
1/4	Cup	Monterey jack cheese, shredded
2	Tbsp.	Red onion, finely chopped
1	Jalapeno	Pepper, minced (optional)
1	Cup	Zucchini, julienned
1	Cup	Corn, sauteed (see below)
1	Cup	White cheddar cheese, shredded

Heat oven to 450degrees. Place two tortillas on an ungreased baking sheet. Top each with half the jack cheese, onion, jalapeno, corn, zucchini and cheddar (the cheddar on top keeps other ingredients in place). Stack the two layers; cover with remaining tortilla. Bake 8 to 12 minutes; turning stack over halfway thru baking, until tortillas are slightly crisp and cheese has melted. Cut into quarters; Serve hot.

SAUTEED CORN: Heat 1 tbsp. olive oil in a large non-stick skillet. Add 1 cup fresh or frozen corn kernels and cook, stirring constantly (about 1 to 2 minutes) just until hot and cooked through. Season with 1/8 teaspoon (each) of salt and pepper.