Healthy Snacking Garden Veggie Quesadillas

1 large carrot, peeled and finely grated
2 small zucchini, washed and finely grated
8 small sun-dried tomato tortillas
1 cup shredded Monterey Jack cheese
hot sauce to taste or salsa to taste

Put the grated carrot and zucchini in a bowl and toss to combine.
Divide this mixture evenly on 4 of the tortillas (the other 4 will be the tops.)
Divide the cheese evenly over the top of the carrot/zucchini mixture on tortillas.
Sprinkle a little hot sauce or salsa (or both) on top of each tortilla mixture.
Top each of the 4 filled tortillas with the other 4 tortillas and press down slightly.
Heat a skillet over medium-low heat. (Use a little oil or use a non-stick skillet.)
When skillet is hot, place a completed quesadilla in and cook until tortilla browns slightly (you can cover the skillet for the first minute to get the insides cooking better), then flip carefully and cook until other side is browned.  Remove and set aside; repeat for each quesadilla.
You may want to cover the quesadillas when you remove them to keep them warm and ensure that the cheese melts.
Makes 4 quesadillas.