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Veggie Quesadillas Recipe

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"I got the idea for this recipe from a restaurant I used to frequent when I was in school," relates Shari Johnson of Green Bay, Wisconsin. "The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown.

This recipe is:

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Veggie Quesadillas Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1/2 pound fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (8 inches)
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
3/4 cup salsa
6 tablespoons reduced-fat sour cream

Directions

In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream. Yield: 6 servings.

Nutritional Facts 1 quesadilla with 2 tablespoons salsa and 1 tablespoon sour cream equals 499 calories, 21 g fat (9 g saturated fat), 55 mg cholesterol, 1,509 mg sodium, 50 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Veggie Quesadillas in Light & Tasty December/January 2004, p47

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