Summer Veggie Quesadillas

recipe

Yield:

8 servings (serving size: 1 quesadilla, 2 tablespoons salsa, and 1 tablespoon sour cream)

Recipe from

Nutritional Information

Calories 311
Fat 12.2 g
Satfat 6.0 g
Protein 14.4 g
Carbohydrate 35.5 g
Cholesterol 24 mg
Iron 2.2 mg
Sodium 774 mg
Caloriesfromfat 35 %
Fiber 2.7 g
Calcium 319 mg

Ingredients

2 teaspoons olive oil, divided
1 (8-ounce) package sliced mushrooms, chopped
1/2 cup finely chopped red onion (about 1 small)
1 cup diced zucchini (about 1 medium)
1 cup diced yellow squash (about 1 medium)
2 tablespoons 40%-less-sodium taco seasoning
2 garlic cloves, minced
8 (7-inch) flour tortillas
Cooking spray
1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese
1 cup green salsa
1/2 cup reduced-fat sour cream

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 5 minutes or until tender. Spoon into a large bowl; set aside. Heat remaining 1 teaspoon oil in pan. Add zucchini and squash; sauté 4 minutes or until tender. Add taco seasoning and garlic; cook 1 minute. Add to mushroom mixture in bowl; toss well. Wipe clean with a paper towel.

. Coat 1 side of a tortilla with cooking spray. Place tortilla, coated side down, in pan; top with 2 tablespoons cheese, 1/4 cup vegetable mixture, and an additional 2 tablespoons cheese. Fold tortilla in half; cook 3 minutes or until lightly browned. Turn quesadilla over; cook 1 minute or until lightly browned, pressing down on quesadilla with a spatula to flatten as it cooks. Remove from pan; keep warm. Repeat procedure with remaining tortillas, cheese, and vegetable mixture. Serve quesadillas immediately with salsa and sour cream.

Note:

Oxmoor House Healthy Eating Collection

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note