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Pollo alla Firènze
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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
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
