Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
