Fajita-Style Quesadillas
Recipe from
Better Homes and Gardens
Hot and savory, Serrano chiles lend their signature kick to these amazing vegetarian quesadillas, inspired by the flavors of classic fajitas. When buying bell peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin.
Servings:
8
Total Time:
15 mins
Ingredients
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1/2of a medium red or green sweet pepper, seeded and cut into bite-size stripssee savings
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1/2of a medium onion, halved and thinly slicedsee savings
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1fresh serrano pepper, halved, seeded, and cut into thin stripssee savings
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2 teaspoonsvegetable oilsee savings
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46-inch white corn tortillassee savings
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Nonstick cooking spraysee savings
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1/2 cupshredded Monterey Jack cheese (2 ounces)see savings
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2thin slices tomato, halved crosswisesee savings
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1 tablespoonsnipped fresh cilantrosee savings
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Light dairy sour cream (optional)see savings
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Cilantro and Lime Wedges (optional)see savings
Directions
1.
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
2.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
3.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
Nutrition information
Per serving: Calories 61, Total Fat (g)4 Saturated Fat (g)1, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)6, Sodium (mg)41, Carbohydrate (g)5, Total Sugar (g)1, Fiber (g), 1Protein (g)2, Vitamin C (DV%)19, Calcium (DV%)6, Iron (DV%)1
Percent Daily Values are based on a 2,000 calorie diet
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