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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)
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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