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Roasted Veggie Quesadillas

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  Low fat sour cream 8 Ounce (1 carton)
  Chipotle chili in adobo sauce 1 , minced
  Fresh lime juice 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Asparagus spears 1 Pound, trimmed and cut into 1/2 inch pieces
  Red onion 1⁄2 , vertically sliced
  Garlic 4 Clove (20 gm), sliced
  Cooking spray 1
  Roasted red bell peppers 1⁄2 Cup (8 tbs), drained and cut into strips (bottled)
  98% fat free flour tortillas 5 (8 inch size)
  Shredded monterey jack cheese 4 Ounce (1 cup)

1. Preheat oven to 475°.
2. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
3. Combine asparagus, onion, and garlic in a jelly roll pan coated with cooking spray. Coat vegetables with cooking spray. Bake at 475° for 10 minutes.
4. Spoon vegetable mixture and roasted peppers over tortillas; sprinkle evenly with cheese. Fold tortillas in half. Place a large nonstick skillet over medium heat. Add quesadillas, 2 at a time, to pan, and cook 3 minutes on each side or until toasted, pressing with a spatula. Cut each quesadilla into 4 wedges.

Recipe Summary

Main Dish

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1423 Calories from Fat 631

% Daily Value*

Total Fat 71 g109.2%

Saturated Fat 40 g199.9%

Trans Fat 0 g

Cholesterol 179.4 mg59.8%

Sodium 2070.8 mg86.3%

Total Carbohydrates 138 g45.9%

Dietary Fiber 10.8 g43.1%

Sugars 12.6 g

Protein 56 g112.7%

Vitamin A 144.2% Vitamin C 115.5%

Calcium 131.6% Iron 29.9%

*Based on a 2000 Calorie diet

Roasted Veggie Quesadillas Recipe