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|
- 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.
|Serving Size:||1 quesadilla wedge with about 1-1/2 tablespoons pico de gallo|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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