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Vegetable Quesadillas
Ingredients
-
3/4
cup finely chopped broccoli
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1/4
cup shredded carrot
-
1/4
cup sliced green onion
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2
tablespoons water
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6
6 inches flour tortillas
-
1
teaspoon cooking oil
-
1
8 ounce package shredded cheddar or Monterey Jack cheese with jalapeno peppers
-
Dairy sour cream (optional)
-
Salsa (optional)
-
Sliced pitted ripe olives (optional)
-
Sliced green onion (optional)
Directions
1. In a 1-quart microwave-safe casserole combine the broccoli, carrot, green onion, and water. Micro-cook, covered, on 100% power (high) for 2 to 4 minutes or until vegetables are crisp-tender. Drain.
2. Brush one side of 3 tortillas with some of the oil. Place tortillas, oiled side down, on a baking sheet. Top with the cheese, vegetable mixture, and remaining tortillas. Brush tops with remaining oil. Bake in a 450 degree F oven about 6 minutes or until light brown.
3. To serve, cut each tortilla into wedges. Serve with sour cream, salsa, olives, and green onion, if desired. Makes 3 servings.
Nutrition Facts
(Vegetable Quesadillas)
- Servings Per Recipe 3,
- Calories 499,
- Protein (gm) 24,
- Carbohydrate (gm) 32,
- Fat, total (gm) 30,
- Cholesterol (mg) 80,
- Saturated fat (gm) 17,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 556,
- Vitamin C (mg) 22,
- Sodium (mg) 728,
- Calcium (DV %) 525,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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