Vegetable Quesadillas
Crisp tortilla, melting cheese, and delicious veggies make a light and easy lunch.
Servings
4
Prep and cook time
15 min.
Ingredients
- 1 cup green bell peppers, chopped
- 1 cup frozen corn (thawed)
- ¾ cup green onion, chopped
- 1 cup tomatoes, chopped
- 2 tablespoon cilantro, chopped
- ½ cup low-fat cheddar cheese, shredded
- 4 whole wheat tortillas (6 inch tortillas)
Directions
- Wash hands with warm water and soap. Wash fresh vegetables before preparing
- Spray a medium skillet with nonstick cooking spray. Sauté (fry briefly over high heat) bell pepper and corn over medium heat until softened, about 5 minutes.
- Add green onion and tomato; cook for several minutes more until heated through; add cilantro.
- Heat tortillas in a large skillet over high heat; place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisped and lightly brown. Serve while hot.
Nutritional information
Each serving provides: calories, 210; carbohydrate, 33 g; protein, 9 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 5 g; fiber, 4 g; total sugars, 5 g; sodium, 260 mg; calcium, 66 mg; folate, 12 mcg; iron, 2 mg; percent calories from fat, 7%