Veggie Quesadilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 8" flour tortilla per serving1 oz mozzarella - part skim5 -6 leaves of fresh baby spinach1 medium mushroom sliced thinly - I use portabellos1/4 red ripe tomato cute in thin slices1 - 2 thin slices of onion1 tps pesto sauce
spread pesto on one side of the tortilla. Stack other ingredients on the other side, starting with the cheese, spinach, mushrooms, tomato and onion. Fold Tortilla in half.
Put tortilla in pre-heated skillet and brown on one side, Flip over carefully and brown on the other side. Cheese should melt and helpt the quesadilla hold together better. A sandwich press works great for this.
Number of Servings: 1
Recipe submitted by SparkPeople user KDC336.
Put tortilla in pre-heated skillet and brown on one side, Flip over carefully and brown on the other side. Cheese should melt and helpt the quesadilla hold together better. A sandwich press works great for this.
Number of Servings: 1
Recipe submitted by SparkPeople user KDC336.
Nutritional Info Amount Per Serving
- Calories: 421.4
- Total Fat: 24.4 g
- Cholesterol: 29.2 mg
- Sodium: 967.7 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 3.5 g
- Protein: 17.0 g
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