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Vegetable Quesadillas


  • 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 shredded reduced-fat Mexican cheese blend


  • 1. 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.
  • 2. 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.

Nutrition Facts

1 each: 287 calories, 12g fat (3g saturated fat), 10mg cholesterol, 764mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.


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