Veggie Quesadilla Appetizers
Browse the recipe 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 | 1 |