To serve as appetizers, cut each quesadilla into six 6 wedges.
Recipe from Better Homes and Gardens
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)
Sliced pitted ripe olives (optional)
Sliced green onion (optional)
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.
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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