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.

By Jesús González of Rancho La Puerta
Recipe by Health January 2008

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Recipe Summary test

Yield:
Makes 6 servings (serving size: 1 quesadilla)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Preheat oven to 350°.

  • 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.

Nutrition Facts

Per Serving:
224 calories; fat 8g; saturated fat 3g; mono fat 1g; protein 14g; carbohydrates 24g; fiber 6g; cholesterol 15mg; iron 1mg; sodium 643mg; calcium 478mg.
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