Veggie Quesadilla Appetizer Photo
Veggie Quesadilla Appetizer
Yield: Makes 20 servings
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:
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


This recipe appears in: Mexican

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