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Garden Quesadillas

Healthycooking's picture
  Red bell pepper 1 1⁄2 Cup (24 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Finely chopped pickled jalapeno peppers 1 Tablespoon
  Celery salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  6 inch corn tortillas 8
  Shredded reduced fat sharp cheddar cheese 4 Ounce (1 Cup)
  Shredded lettuce 1 Cup (16 tbs)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Salsa 1⁄2 Cup (8 tbs)
  Fat free sour cream 1⁄4 Cup (4 tbs)

1. Coat a large nonstick skillet with cooking spray, place over medium heat until hot. Add bell pepper, carrot, and mushrooms, saute 8 minutes or until tender. Stir in jalapeno peppers and next 3 ingredients. Remove vegetable mixture from pan, set aside, and keep warm. Wipe pan clean with paper towels.
2. Place pan over medium heat until hot. Coat 1 side of 2 tortillas with cooking spray. Place tortillas, coated side down, in pan, and top each tortilla with 2 tablespoons Cheddar cheese and 1/2 cup sauteed vegetable mixture. Sprinkle
2 tablespoons cheese evenly over vegetables, and top with another tortilla. Cook 3 minutes or until lightly browned. Coat tops of tortillas with cooking spray. Gently turn quesadillas over, and cook 3 minutes or until lightly browned. Remove quesadillas from pan, set aside, and keep warm. Repeat the procedure with remaining tortillas, vegetable mixture, and cheese.
3. Cut each quesadilla into 4 wedges. Top each quesadilla with 1/4 cup lettuce, 2 tablespoons tomato, 2 tablespoons salsa, and 1 tablespoon sour cream.

Recipe Summary

Side Dish

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Garden Quesadillas Recipe