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Garden Vegetable Quesadillas |
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Serves: 4 Print this RecipePrep Time: 40 minutes - Yield: 4 quesadillas 1 tablespoon olive or vegetable oil 1 cup thinly sliced fresh mushrooms 1 medium onion, cut into thin wedges 1 red bell pepper, cut into thin strips 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon pepper 4 cups fresh spinach leaves, cut into strips 1 tablespoon chopped fresh cilantro 4 (10-inch) flour tortillas 4 ounces (1 cup) shredded mozzarella cheese 1/2 cup chunky-style salsa 1. Heat oil in 12-inch skillet over medium-high heat until hot. Add mushrooms, onion, bell pepper, garlic, salt and pepper; cook and stir 3 minutes. Reduce heat to low; add spinach leaves. Cook an additional 1 to 2 minutes or until spinach is wilted. Remove from heat; stir in cilantro. 2. Place 1/4 of vegetable mixture on half of each tortilla; sprinkle each with 1/4 cup cheese. Fold remaining halves of tortillas over filling. Place tortillas on ungreased cookie sheet 3. Broil 6 to 8 inches from heat for 2 minutes. Turn quesadillas over; broil an additional 1 to 2 minutes or until quesadillas are golden brown and cheese is melted. Serve with salsa. Nutrition Information Per Serving: Serving Size: 1 Quesadilla * Calories: 280 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 15 mg 5% * Sodium: 660 mg 28% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 4 g 16% * Sugars: 4 g * Protein: 14 g * Vitamin A: 100% * Vitamin C: 70% * Calcium: 30% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Vegetable, 1 Medium-Fat Meat, 1 Fat or 1 1/2 Carbohydrate, 1 1/2 Vegetable, 1 Medium-Fat Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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