Vegetable Quesadillas
To serve as appetizers, cut each quesadilla into six 6 wedges.
Prep Time:
15 mins
Total Time:
21 mins
Servings:
Makes 3 servings.
Ingredients
-
3/4 cup finely chopped broccoli
-
1/4 cup shredded carrot
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1/4 cup sliced green onion
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2 tablespoons water
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6 6-inch flour tortillas
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1 teaspoon cooking oil
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1 8-ounce package shredded cheddar or Monterey Jack cheese with jalapeno peppers
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Dairy sour cream (optional)
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Salsa (optional)
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Sliced pitted ripe olives (optional)
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Sliced green onion (optional)
Directions
1.
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.
2.
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.
3.
To serve, cut each tortilla into wedges. Serve with sour cream, salsa, olives, and green onion, if desired. Makes 3 servings.
Nutrition information
Calories 499, Total Fat 30 g, Saturated Fat 17 g, Cholesterol 80 mg, Sodium 728 mg, Carbohydrate 32 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 54%, Vitamin C 38%, Calcium 52%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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