Ingredients
6
6 servings
- •½ cup chopped red bell pepper
- •½ cup chopped zucchini
- •½ cup chopped yellow squash
- •½ cup chopped red onion
- •½ cup chopped mushrooms
- •1 tablespoon olive oil
- •cooking spray
- •6 (9 inch) whole wheat tortillas
- •1 ¼ cups shredded reduced-fat sharp Cheddar cheese
Instructions
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 209
- Carbohydrate: 37g
- Fat: 7g
- Fiber: 4g
- Protein: 10g
- Sugar: 1g
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