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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.
Nutritional Facts: 1 quesadilla equals 287 calories,

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Vegetable Quesadillas (continued)

Nutritional 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: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now