Healthy Farmer's Market Vegetarian Quesadillas
Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.
Yield
6 servingsPrep
12 minCook
15 minReady
28 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sweet red bell peppers
|
|
| 118 | ml |
zucchini
chopped |
|
| 118 | ml |
yellow summer squash
chopped |
*
|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 15 | ml |
olive oil
|
|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 6 | each |
flour tortillas, whole wheat
9 inch |
*
|
| 296 | ml |
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.
