AZ Health Zone/ Dinner/ Lunch

Vegetable Quesadillas

Vegetable Quesadillas

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch
Cuisine Mexican
Servings 4

Equipment

  • Cutting Board
  • Knife
  • Measuring Cup
  • Stove
  • Medium Skillet

Ingredients
  

  • Ingredients
  • 1 cup green bell peppers chopped
  • 1 cup frozen corn thawed
  • ¾ cup green onion chopped
  • 1 cup tomatoes chopped
  • 2 tablespoon cilantro chopped
  • ½ cup low-fat cheddar cheese shredded
  • 4 whole wheat tortillas 6 inch tortillas

Instructions
 

  • Directions
  • Wash hands with warm water and soap. Wash fresh vegetables before preparing
  • Spray a medium skillet with nonstick cooking spray. Sauté (fry briefly over high heat) bell pepper and corn over medium heat until softened, about 5 minutes.
  • Add green onion and tomato; cook for several minutes more until heated through; add cilantro.
  • Heat tortillas in a large skillet over high heat; place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisped and lightly brown. Serve while hot.

Notes

Nutrition Facts (Per Serving)
Calories, 210; Carbohydrate, 33 g; Protein, 9 g; Total Fat, 5 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 5 mg ; Fiber, 4 g; Total Sugars, 5 g; Sodium, 260 mg; Calcium, 66 mg; Folate, 12 mcg; Iron, 2 mg; Percent Calories from Fat,7%.
Makes 4 servings, 1 tortilla.
Keyword Corn, Shreaded Cheese, Tomatoes, Tortillas
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