Vegtable Chicken Quesadillas

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegtable Chicken Quesadillas calories by ingredient
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Number of Servings: 4


    8 (6-inch) flour Tortillas
    1/2 teaspoon olive oil
    1 medium red onion, thinly sliced
    1 large red bell pepper, thinly sliced
    1 cup frozen corn kernels
    1 teaspoon ground cumin
    3/4 teaspoon dried oregano
    1/4 cup chopped cilantro
    1 tablespoon fresh lime juice
    1 1/2 cups shredded reduced fat Monterey Jack or cheddar cheese.
    1 1/3 cups salsa
    1/4 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.

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