FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
GARDEN FRESH VEGETARIAN QUESADILLAS
Make and share this Garden Fresh Vegetarian Quesadillas recipe from Food.com.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 20m
Yield 3 quesadillas
Number Of Ingredients 9
Steps:
- In a large skillet, cook veggies in olive oil until just soft, about 7 minutes over medium heat. Remove from pan.
- Coat same pan with cooking spray and put in one tortilla. Spread with a sprinkle of cheese and a layer of veggies, then another sprinkle of cheese. Top with another tortilla. Cook until golden brown on each side and cheese is melted. About 2-3 minutes each side.
- Remove and continue with remaining tortillas.
GARDEN QUESADILLAS
A lighter, lower fat version of quesadillas. Makes a nice lunch, supper or can be used as an appetizer. Please feel free to adjust the spices to match your own tastes...
Provided by _Pixie_
Categories Lunch/Snacks
Time 20m
Yield 6 Quesadillas
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Heat 1 tsp olive oil in a large non-stick frying pan.
- Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
- Add the red and green peppers, mushrooms, jalapeno pepper.
- Cook until the veggies are tender but not overcooked.
- Approx 3-5 minutes.
- Stir in the black pepper, cumin, chili powder and cilantro until well blended.
- Spread 1/2 of one side of each tortilla with cream cheese.
- Top the cream cheese evenly with the cooked veggies staying about 1/2" away from the edge.
- Sprinkle the veggies evenly with the green onions and diced tomato.
- Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
- Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
- Cut into wedges if serving as an appetizer.
- If desired serve with salsa and/or fat-free sour cream.
Nutrition Facts : Calories 180.1, Fat 4.1, SaturatedFat 0.5, Sodium 470.2, Carbohydrate 31, Fiber 1.7, Sugar 2.8, Protein 5.7
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