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Veggie Quesadilla Appetizers

Veggie Quesadilla Appetizer

Veggie Quesadilla Appetizer

Chopped vegetables add a crunchy twist to the familiar quesadilla and keep the total calories from fat at 21%.


Makes 20 servings


10 (8-inch) flour tortillas
1 cup finely chopped broccoli
1 cup thinly sliced small mushrooms
3/4 cup shredded carrots
1/4 cup chopped green onions
1-1/4 cups (5 ounces) reduced-fat sharp Cheddar cheese
2 cups Zesty Pico de Gallo


  1. Brush both sides of tortillas lightly with water. Heat small nonstick skillet over medium heat until hot. Heat tortillas, one at a time, 30 seconds on each side. Divide vegetables among 5 tortillas; sprinkle evenly with cheese. Top with remaining 5 tortillas.
  2. Cook quesadillas, one at a time, in large nonstick skillet or on griddle over medium heat 2 minutes on each side or until surface is crisp and cheese is melted.
  3. Cut each quesadilla into 4 wedges. Serve with Zesty Pico de Gallo.

Nutritional Information

Serving Size: 1 quesadilla wedge with about 1-1/2 tablespoons pico de gallo
Sodium 223 mg
Protein 4 g
Fiber 1 g
Carbohydrate 12 g
Cholesterol 4 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 21 %
Calories 79

Dietary Exchange

Starch 1

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