Roasted Veggie Quesadillas
I am always looking for recipes that will encourage students to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia
Total TimePrep: 40 min. Cook: 5 min./batch
- 2 medium red potatoes, quartered and sliced
- 1 medium zucchini, quartered and sliced
- 1 medium sweet red pepper, sliced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded reduced-fat cheddar cheese
- 8 whole wheat tortillas (8 inches)
- In a large bowl, combine the first nine ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 24-28 minutes or until potatoes are tender.
- In a small bowl, combine cheeses. Place tortillas on a griddle coated with cooking spray. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted.
Nutrition Facts1 quesadilla: 279 calories, 12g fat (4g saturated fat), 18mg cholesterol, 479mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 fat.
Originally published as Roasted Vegetable Quesadilla in Diabetes Spring 2013 Bookazine