Vegetable Quesadillas

Professional plating by Jeff! Nice touch with the celery leaves for extra color!

Serves 8

• 1 c. Sliced mushrooms
• 1 T. light olive oil
• 1 small zucchini, chopped
• 1/2 c. chopped yellow bell pepper
• 1/2 c. sliced green onions
• 1 medium clove galic, minced
• 1 jalapeño, diced
• 1 medium tomato, chopped
• 8 (8-inch) flour tortillas
• 2-1/2 c. shredded Mexican cheese blend

1. In a non-stick skillet, brown mushrooms in olive oil. Add zucchini, bell pepper, green onions, garlic, and jalapeño. Cook until vegetables are tender, stir occasionally. Stir in tomato, cook 2 minutes more. Remove from heat and keep warm.
2. Over medium heat, warm tortilla till lightly browned, turn over and sprinkle one half of tortilla with 1/3 c. cheese and 1/4 c. of the vegetable mixture. Fold tortilla in half. Cook until browned on both sides and cheese is melted. Repeat with remaining tortillas and filling

Per Serving (1 tortilla with filling): 325 calories, 31g carbs, 13g protein, 17g fat, 2g fiber, 31mg cholesterol, 488mg sodium.


Notes: Most of the fat from this recipe comes from the cheese, and we could tell by just looking at the recipe that it was more cheese than we wanted. We used about half the cheese, and that worked great.


We did not have any jalapeños, so we put in chopped green chilis. They were a great option, but cut back on the spiciness of the dish.

Our Opinion

Jeff and I were the only ones home for lunch (benefit of working at home), and we both really liked these quesadillas. We were really glad that we cut the cheese in half! We served the quesadillas with sliced apples and banana chunks. We will definitely have these again - next time with the kids so we can get their thoughts on this healthier version of a family favorite!