Roasted Vegetable Quesadilla
May 2nd, 2022
Roasted vegetables make this easy quesadilla a healthy alternative to the Mexican favorite. Made with reduced-fat cheese, try this healthy quesadilla for a calcium-rich appetizer or lunch.
Suggested Serving Size
1 quesadillaIngredients
- 1 large zucchini, chopped
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 small white onion, chopped
- 1 Tbsp chili powder
- 8 corn tortillas
- 1 cup shredded reduced fat Monterey jack cheese or pepper jack cheese
Preparation
- Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray. In a bowl, toss zucchini, bell peppers and onion with chili powder. Place on baking sheet and bake 5 to 8 minutes or until tender.
- Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1/2 cup vegetable mixture and 1/4 cup cheese. Top with second tortilla, flip over until both sides are crispy.
- Allow to cool for one minute. With a pizza cutter, cut the quesadilla into halves or quarters. Serve with non-fat sour cream, lime wedges and hot pepper sauce to taste, if desired.
| Calories | 203 |
|---|---|
| Total Fat | 7 |
| Sat Fat | 4 |
| Cholesterol | 15 |
| Sodium | 261 |
| Total Carb | 26 |
| Fibers | 4 |
| Sugars | 0 |
| Proteins | 11 |
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