Grilled Squash Quesadillas
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Zucchini||6 Ounce, cut into 1/4 inch slices (3 Medium Size)|
|Yellow squash||6 Ounce, cut into 1/4 inch slices (3 Medium Size)|
|8 inch low carb tortillas||8|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Grated monterey jack cheese/Colby cheese||8 Ounce (2 Cups)|
|Unsalted butter||2 Tablespoon, melted|
1. Prepare a medium-high-heat grill.
2. Combine oil, garlic, and red pepper flakes in a large bowl. Add zucchini and yellow squash; toss to coat.
3. Grill squash until lightly browned, about 4 minutes per side.
4. Put 2 or 3 slices each of the zucchini and yellow squash on one half of each tortilla; sprinkle each with 1 tablespoon cilantro and 1/4 cup cheese. Fold tortillas in half and press gently to close. Grill quesadillas for 2 minutes; turn and brush with melted butter. Cook until the cheese is melted, 2 to 3 minutes longer. Cut each tortilla into 3 wedges and serve with sour cream, if desired.
Serving size: Complete recipe
Calories 2083 Calories from Fat 1207
% Daily Value*
Total Fat 147 g225.9%
Saturated Fat 66.1 g330.4%
Trans Fat 0 g
Cholesterol 304.5 mg101.5%
Sodium 3657.2 mg152.4%
Total Carbohydrates 92 g30.8%
Dietary Fiber 37.1 g148.6%
Sugars 6.7 g
Protein 100 g200.7%
Vitamin A 102.2% Vitamin C 66.4%
Calcium 230.6% Iron 43%
*Based on a 2000 Calorie diet