Healthy Farmer's Market Vegetarian Quesadillas
262
Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.
Ingredients
| ½ | cup |
sweet red bell peppers
|
|
| ½ | cup |
zucchini
chopped |
|
| ½ | cup |
yellow summer squash
chopped |
* |
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
mushrooms
chopped |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 6 | each |
flour tortillas, whole wheat
9 inch |
* |
| 1 ¼ | cups |
cheddar cheese, reduced-fat
shredded and sharp |
* |
Directions
In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender.
Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan.
Sprinkle ¼ cup of cheese evenly over tortilla, and layer ¾ cup of the vegetable mixture over the cheese.
Sprinkle another ⅛ cup of cheese on the vegetables, and top with a second tortilla.
Cook until golden on both sides, for approximately 2 to 3 minutes per side.
Remove quesadilla from pan, and repeat with remaining ingredients.
Cut each quesadilla into 8 triangles with a pizza cutter.
Serve hot.
Nutrition Facts
Serving Size 52g (1.8 oz)Amount per Serving
Calories 3160% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
2%
Sugars g
Protein
1g
Vitamin A 8%
•
Vitamin C 32%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
