Veggie quesadilla

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.2
  • Total Fat: 11.6 g
  • Cholesterol: 22.7 mg
  • Sodium: 587.3 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 17.4 g
  • Protein: 14.7 g

View full nutritional breakdown of Veggie quesadilla calories by ingredient
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Introduction

A great way to use that summer produce! A great way to use that summer produce!
Number of Servings: 4

Ingredients

    Mission , 6.5" Low Carb Fajita Size Tortilla, 8
    *Summer Squash, 1 medium, chopped
    Zucchini, 1 cup, chopped
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 1 large, diced
    Jalapeno Peppers, 1 pepper, seeded and finely diced
    *SHREDDED MEXICAN STYLE 4 CHEESE BLEND 1 cup
    Sweet Corn, Fresh, 2 ear, medium (6-3/4" to 7-1/2" long)

Directions

In a skillet, saute zucchini, onion, summer squash and mushooms. When those are about done add in the diced jalapeno. When everything is done and has a slight carmalization, add in the corn and do a quick saute for about 1-2 min.

Heat a skillet or griddle spritz with pam. Place 1 tortilla on skillet, add a little cheese and then veggie mix and a little more cheese. Top with 2nd tortilla. When the bottom is browned, flip and brown the other side. Remove, cut (usually in quarters) and serve.
I usually eat with homemade salsa but I did not include in the nutrition calculation.

Number of Servings: 4

Recipe submitted by SparkPeople user ANG6446.

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