Skip to main content

Vegetable Quesadillas

Vary the recipe by using different cheeses or substituting other vegetables for the zucchini, tomatoes and corn called for here. When cooking, keep turning them in the pan until the tortilla is very hot and the filling melts.

Ingredients: 

Ingredients: 

Ingredient Line: 
½ tsp. olive oil
Ingredient Line: 
½ cup diced red onion
Ingredient Line: 
1 tsp. minced jalapeno pepper
Ingredient Line: 
1 garlic clove, minced
Ingredient Line: 
½ medium tomato, chopped (⅓ cup)
Ingredient Line: 
1 green onion, sliced
Ingredient Line: 
1 medium zucchini, chopped (½ cup)
Ingredient Line: 
½ cup fresh corn kernels
Ingredient Line: 
1 Tbs. chopped fresh cilantro
Ingredient Line: 
6 corn tortillas
Ingredient Line: 
¼ cup shredded cheddar or Monterey Jack cheese

Instructions: 

1. In large skillet, heat oil over medium heat. Add onion, jalapeño, garlic, tomato, green onion, zucchini, and corn. Cook, stirring often, until vegetables start to soften, about 2 minutes. Add cilantro and pepper. Set aside in a colander to drain over a bowl.

2. Place tortillas in a hot, dry medium skillet over medium heat or on a hot grill. Warm until pliable, then spoon 2 tablespoons each of the vegetables and cheese. Fold tortillas in half and toast for about 2 minutes on each side or until quesadillas are lightly browned. Serve hot.

 

Nutrition Information: 

Calories: 
108
Protein: 
4 g
Total Fat: 
2 g
Saturated Fat: 
1 g
Carbohydrates: 
18 g
Cholesterol: 
5 mg
Sodium: 
81 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
Serves 6

Leave a comment