Ranch Quesadilla

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 14g
  • Carbohydrate: 24g
  • Fiber: 6g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 643mg
  • Calcium: 478mg

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. 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. 2. Preheat oven to 350°.
  3. 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.
  4. Variation: Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.
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