Spicy Vegetable Quesadillas
These Southwestern treats are the perfect starters for any party or family gathering. Full of flavor and spice, no one will suspect they're so low in fat.
Makes 8 servings
|Nonstick cooking spray|
|1||small zucchini, chopped|
|1/2||cup chopped onion|
|1/2||cup chopped green bell pepper|
|2||cloves garlic, minced|
|1/2||teaspoon chili powder|
|1/2||teaspoon ground cumin|
|8||(6-inch) flour tortillas|
|1||cup (4 ounces) shredded reduced-fat Cheddar cheese|
|1/4||cup chopped fresh cilantro|
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, onion, bell pepper, garlic, chili powder and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables; set aside. Wipe skillet clean.
- Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
- Spray same skillet with cooking spray. Add quesadillas; heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving. Garnish as desired.
|Serving Size:||1 quesadilla (3 wedges)|
|Calories from Fat||22 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
Check out more recipes for Mexican