Vegtable Chicken Quesadillas
- Number of Servings: 4
Ingredients
8 (6-inch) flour Tortillas1/2 teaspoon olive oil1 medium red onion, thinly sliced1 large red bell pepper, thinly sliced1 cup frozen corn kernels1 teaspoon ground cumin3/4 teaspoon dried oregano1/4 cup chopped cilantro1 tablespoon fresh lime juice1 1/2 cups shredded reduced fat Monterey Jack or cheddar cheese.1 1/3 cups salsa1/4 cup reduced-fat sour cream.
Heat the oven to 375. Heat a nonstick skillet over medium heat. Swirl in the oil, then add the onion and pepper. Saute until softened, 6 minutes. Stirl in the corn, cumin, and oregano; cook until the vegetables are tender-crips, 4 minutes or more. Remove from the heat; stir in the cilantro and lime juice.
Sprinkle half of hte cheese evenly over the tortillas on the baking sheet, leaving a 1/2 inch border. Spoon the vegetable mixture on top, dviding evenly amoun the tortillas and spreading level. Sprinkle on teh remaining cheese and top with the 4 remaining tortillas, pressing lightly on top.
Bake until golden brown and the cheese is melted about 10 minutexs. Cut each quesadilla into 8 wedges and serve with salsa and sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELSCLOSET.
Sprinkle half of hte cheese evenly over the tortillas on the baking sheet, leaving a 1/2 inch border. Spoon the vegetable mixture on top, dviding evenly amoun the tortillas and spreading level. Sprinkle on teh remaining cheese and top with the 4 remaining tortillas, pressing lightly on top.
Bake until golden brown and the cheese is melted about 10 minutexs. Cut each quesadilla into 8 wedges and serve with salsa and sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELSCLOSET.
Nutritional Info Amount Per Serving
- Calories: 254.4
- Total Fat: 11.8 g
- Cholesterol: 42.3 mg
- Sodium: 646.9 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.8 g
- Protein: 23.0 g