Vegetable Quesadillas

Vegetable Quesadillas

  • 64 grams chopped green bell pepper
  • 64 grams frozen corn (thawed)
  • 64 grams sliced green onion
  • 64 grams chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 4 6-inch flour tortillas
  • 64 grams shredded reduced fat Cheddar or Monterey Jack cheese
  1. Spray a medium skillet with nonstick cooking spray.
  2. Sauté bell pepper and corn until softened, about 5 minutes.
  3. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro.
  4. Heat tortillas in a large skillet over high heat.
  5. Place equal amounts of cheese and vegetables on each tortilla, fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned.
  6. Serve while hot.

These quesadillas make a great meatless meal for a healthy lunch! Serve with red or green salsa and light sour cream.

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