TLC Cooking "Veggie Quesadilla Appetizers"

Veggie Quesadilla Appetizers

Veggie Quesadilla Appetizer

YIELD Makes 20 servings
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Chopped vegetables add a crunchy twist to the familiar quesadilla and keep the total calories from fat at 21%.

INGREDIENTS

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 (recipe)

PREPARATION:

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.
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.
Cut each quesadilla into 4 wedges. Serve with Zesty Pico de Gallo.

This recipe appears in: Mexican

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

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