Spicy Vegetable Quesadillas
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Spicy Vegetable Quesadillas
YIELD Makes 8 servings
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These Southwestern treats are the perfect starters for any party or family gathering. Full of flavor and spice, no one will suspect they're so low in fat.
INGREDIENTS
| Nonstick cooking spray | |
| 1 | small zucchini, chopped |
| 1/2 | cup chopped onion |
| 1/2 | cup chopped green bell pepper |
| 2 | cloves garlic, minced |
| 1/2 | teaspoon chili powder |
| 1/2 | teaspoon ground cumin |
| 8 | (6-inch) flour tortillas |
| 1 | cup (4 ounces) shredded reduced-fat Cheddar cheese |
| 1/4 | cup chopped fresh cilantro |
PREPARATION:
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, onion, bell pepper, garlic, chili powder and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables; set aside. Wipe skillet clean.
- Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
- Spray same skillet with cooking spray. Add quesadillas; heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving. Garnish as desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 quesadilla (3 wedges) |
| Sodium | 201 mg |
| Protein | 7 g |
| Fiber | 1 g |
| Carbohydrate | 23 g |
| Cholesterol | 8 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 22 % |
| Calories | 153 |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
| Vegetable | 1/2 |
| Meat | 1/2 |
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