Veggie Quesadillas

Oxmoor House
4 appetizers.

Ingredients

+ Add To Shopping List
Butter-flavored vegetable cooking spray
1/2 cup finely shredded cabbage
1/4 cup finely chopped fresh mushrooms
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely shredded carrot
1 tablespoon minced onion
1/8 teaspoon ground celery seed
Dash of salt
2 (6-inch) flour tortillas
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

Preparation

Cook: 4 Minutes

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add cabbage and next 6 ingredients; saute 5 minutes or until vegetables are tender.

Spoon vegetable mixture over 1 tortilla; spread to within 1/2 inch of edge. Sprinkle with cheese, and top with remaining tortilla.

Coat skillet with cooking spray; place over medium-high heat until hot. Add quesadilla, and cook 2 minutes on each side or until lightly browned. Remove from skillet; cut into 4 wedges, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 89
Caloriesfromfat 30 %
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.9 g
Carbohydrate 11.6 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 173 mg
Calcium 0.0 mg