Crispy Vegetable Quesadillas

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Crispy Vegetable QuesadillasRecipe
Photo: Andrew Purcell; Styling: Alistair Turnbull


A sparing amount of cooking spray is key to perfectly crisp quesadillas--too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).
Serves 6 (serving size: 4 quesadilla wedges, 1 lime wedge, and 1 tablespoon sour cream)


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1 teaspoon canola oil
1 cup coarsely chopped poblano chile
1/2 cup frozen whole-kernel corn
3/4 cup packaged precooked quinoa and brown rice (such as Seeds of Change)
1/4 teaspoon salt
5 ounces fresh spinach (about 8 3/4 cups)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
1 cup canned unsalted black beans, rinsed and drained
2 teaspoons Mexican hot sauce (such as Cholula)
8 (6-inch) flour tortillas
Cooking spray
6 tablespoons light sour cream
6 lime wedges


Hands-on: 21 Minutes
Total: 21 Minutes

1. Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

3. Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.

4. Cut each quesadilla into 6 wedges. Serve with sour cream and lime.

Created date

March 2014

Nutritional Information

Calories 300
Fat 10.4 g
Satfat 4.9 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 12 g
Carbohydrate 41 g
Fiber 6 g
Cholesterol 13 mg
Iron 3 mg
Sodium 611 mg
Calcium 187 mg