Reviewed: Apr. 29, 2012

These were pretty good and almost healthy.

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Reviewer:

Nonarina

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Reviewed: Apr. 21, 2012

I just made these quesadillas and they were awesome! I used mushrooms, zucchini, leeks, and frozen corn simply because that's what I had in the fridge! I added a teaspoon of fresh lemon juice and a teaspoon of balsamic vinegar. Incredible light dinner that I'll make many times again with the veggies in my fridge!

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Reviewer:

MICHELLE221

Reviewed: Mar. 18, 2012

These were perfect besides one small thing. Either I miscalculated or these weren't enough vegetables. As long as you put in say another half a cup of vegetables, then these are perfect!

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Reviewer:

SimplySerenity

Reviewed: Mar. 13, 2012

These were awesome :). My 12 year old loved it too. Followed recipe exactly but sprinkled pepper while veggies were cooking.

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Reviewer:

apryllshowers

Cooking Level: Intermediate

Reviewed: Mar. 8, 2012

These are simple to make and very good to eat. I will cook these again.

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Reviewer:

Kristi

Reviewed: Mar. 5, 2012

GREAT recipe! My kids will eat quesadillas anytime, so to have this recipe is a lifesaver!

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Reviewer:

WawaLee

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

Looking forward to modifying this each time I cook. delicious.

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Reviewer:

Mleonard

Reviewed: Jan. 24, 2012

Throw in some chopped spinach and cilantro to add some green into the mix, while boosting the flavor. A great dish for healthy meal!

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Reviewer:

Cynthia

Reviewed: Jan. 24, 2012

We added a little gorgonzola cheese and it really made the taste move to the WOW category!

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Reviewer:

BethLind

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Home Town: Valdosta, Georgia, USA

Reviewed: Jan. 11, 2012

Loved them :) Although I changed the recipe a bit, instead of red onion I put yellow onion, I did not add mushrooms but substituted it with cucumber and added lentil beans. Served with sour cream and salsa! Even my boyfriend liked them, will make again.

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