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Vegetable Quesadillas

Vegetable Quesadillas
Broccoli, sweet red peppers and garlic take center stage in this staple from Shannon Wade. She uses the microwave in her Kansas City, Kansas kitchen to streamline preparation. Try the quesadillas as appetizers or as light supper.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 cups fresh broccoli florets
  • 2 small sweet red peppers, julienned
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon canola oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 12 flour tortillas (6 inches)
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend

Directions

  • In a 1-1/2-qt. microwave-safe dish, combine the first nine
  • ingredients. Cover and cook on high for 5 minutes or until
  • vegetables are tender.
  • Divide vegetable mixture evenly over 6 tortillas; sprinkle with
  • cheese. Top each with remaining tortilla. Place a filled tortilla on
  • a microwave-safe plate; cover with a piece of waxed paper. Microwave
  • on high for 30-45 seconds or until cheese is melted. Repeat with
  • remaining quesadillas. Cut each quesadilla into wedges. Yield: 6
  • servings.
Nutrition Facts: 1 quesadilla equals 287 calories,
© Taste of Home 2013

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Vegetable Quesadillas (continued)

Nutrition Facts: 12 g fat (3 g saturated fat), 10 mg cholesterol, 764 mg sodium, 33 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013