Ranch Quesadilla

recipe
Prep: 5 minutes; Cook: 13 minutes. No one can resist warm melted cheese. And you don't have to with this healthy version of a traditional quesadilla. Serve with the guacamole for a hearty appetizer or light lunch.

Yield:

Makes 6 servings (serving size: 1 quesadilla)

Nutritional Information

Calories 224
Fat 8 g
Satfat 3 g
Monofat 1 g
Polyfat 0.0 g
Protein 14 g
Carbohydrate 24 g
Fiber 6 g
Cholesterol 15 mg
Iron 1 mg
Sodium 643 mg
Calcium 478 mg

Ingredients

1 teaspoon olive oil
2 cups mixed, diced seasonal veggies (a combination of butternut squash, onion, garlic, mushrooms, frozen peas or corn kernels is nice)
2 cups (9 ounces) shredded part-skim mozzarella cheese
6 (6-inch) whole wheat tortillas

Preparation

1. Heat oil in a nonstick skillet over medium heat. If using onions, sauté 3-5 minutes, or until soft and translucent. Add remaining vegetables. Continue cooking until all of the vegetables are soft.

2. Preheat oven to 350°.

3. Sprinkle 1/3 cup of cheese and 1/3 cup of vegetables evenly over each tortilla; fold in half. Place tortillas on baking sheet lightly coated with cooking spray. Bake for 10 minutes, or until cheese melts. Enjoy with your favorite salsa.

Variation: Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.

Note:

Jesús González of Rancho La Puerta,

January 2008
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