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  • 3/4 cup finely chopped broccoli
  • 1/4 cup shredded carrot
  • 1/4 cup sliced green onion
  • 2 tablespoons water
  • 6 6 inches flour tortillas
  • 1 teaspoon cooking oil
  • 1 8 ounce package shredded cheddar or Monterey Jack cheese with jalapeno peppers
  • Dairy sour cream (optional)
  • Salsa (optional)
  • Sliced pitted ripe olives (optional)
  • Sliced green onion (optional)
Related Video
How to Make a Mexican Four Cheese and Chicken Quesadilla

You can make a quesadilla better than any restaurant in less than 15 minutes with this Mexican four cheese and chicken quesadilla recipe. Featuring salsa conqueso, guacamole and chicken, this Mexican staple will melt in your mouth.

In a 1-quart microwave-safe casserole combine the broccoli, carrot, green onion, and water. Micro-cook, covered, on 100% power (high) for 2 to 4 minutes or until vegetables are crisp-tender. Drain.
Brush one side of 3 tortillas with some of the oil. Place tortillas, oiled side down, on a baking sheet. Top with the cheese, vegetable mixture, and remaining tortillas. Brush tops with remaining oil. Bake in a 450 degree F oven about 6 minutes or until light brown.
To serve, cut each tortilla into wedges. Serve with sour cream, salsa, olives, and green onion, if desired. Makes 3 servings.

nutrition information

Per Serving: cal. (kcal) 499, Fat, total (g) 30, chol. (mg) 80, sat. fat (g) 17, carb. (g) 32, fiber (g) 1, pro. (g) 24, vit. A (RE) 556.33, vit. C (mg) 22.44, sodium (mg) 728, calcium (mg) 525.03, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
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