Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Yield:
4 servings (serving size: 1 quesadilla)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.

  • Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.

Nutrition Facts

349 calories; calories from fat 29%; fat 11.2g; saturated fat 5.8g; mono fat 4.2g; poly fat 0.5g; protein 11.8g; carbohydrates 51.3g; fiber 4.3g; cholesterol 27mg; iron 3.9mg; sodium 831mg; calcium 236mg.
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