Vegetable Quesadillas

Vegetable Quesadillas
Short description
Crisp tortilla, melting cheese, and delicious veggies make a light and easy lunch.

1 cup green bell peppers, chopped
1 cup frozen corn (thawed)
¾ cup green onion, chopped
1 cup tomatoes, chopped
2 tablespoon cilantro, chopped
½ cup low-fat cheddar cheese, shredded
4 whole wheat tortillas (6 inch tortillas)

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing
  2. Spray a medium skillet with nonstick cooking spray.  Sauté (fry briefly over high heat) bell pepper and corn over medium heat until softened, about 5 minutes.
  3. Add green onion and tomato; cook for several minutes more until heated through; add cilantro.
  4. Heat tortillas in a large skillet over high heat; place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisped and lightly brown.  Serve while hot.


Prep and cook time

15 minutes

Nutritional Information

Calories, 210; carbohydrate, 33 gm; protein, 9gm; total fat, 5 gm; saturated fat, 1 gm; trans fat,0 gm; cholesterol, 5 mg ; fiber, 4 gm; total sugars, 5 gm; sodium, 260 mg; calcium, 66 mg; folate, 12 mcg; iron, 2 mg; percent calories from fat,7%.

Recipe credit

Photo Credit: Rick Gayle Studio; Image and recipe provided by: Arizona Nutrition Network