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Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. Field editor Mildred Sherrer of Bay City, Texas shared the recipe.
This recipe is:
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 1 quesadilla (prepared with reduced-fat cheese) equals 266 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 514 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
Originally published as Corn 'n' Squash Quesadillas in Taste of Home August/September 2005, p58
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