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My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos.
This recipe is:
Nutritional Facts 1 serving (1 each) equals 614 calories, 31 g fat (15 g saturated fat), 78 mg cholesterol, 1,321 mg sodium, 63 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Spicy Zucchini Quesadillas in
Taste of Home
August/September 2004, p28
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