"Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
" — jrbaker
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chopped red bell pepper
chopped yellow squash
chopped red onion
6 (9 inch)
whole wheat tortillas
1 1/4 cups
shredded reduced-fat sharp Cheddar cheese
These were good. I added some garlic powder and salt and pepper when sauteing. And some chopped fresh basil too. I baked them in the oven instead of doing them in the skillet. I just brushed some olive oil on the tortillas, turned them oil side down on a baking sheet and put some filling and cheese on one side and folded over, then stuck them in a 425 degree oven for about 5 minutes to get a little crunch out of the tortillas. Thanks for a great idea!
Great base recipe. I am not a fan of squash or zucchini so made mine with cheddar, mushrooms, onion and spinach. These are great with the whole wheat tortillas and especially yummy with the spinach and herb tortillas!! :)
I submitted this recipe, and you can use any vegetable you like--adding eggplant, spinach, or black beans also works well. Have fun using the fresh ingredients your family enjoys! This recipe makes 6 servings out of the 3 quesadillas. You can use reduced carb tortillas also, and more cheese, but this was created to be a healthy recipe ; ).
*** WORTHY OF TEN STARS ** These quesadillas were fantastic!! I also followed Nugget's suggestion of filling 1/2 of a large tortilla, folding over, and baking in the oven at 425 degrees for about 8-10 minutes or until brown. I also added some garlic powder and onion powder to the veggies while they were cooking. You can top the quesadillas with sour cream, salsa, and sliced avocado too. So healthy, so delicious! Excellent recipe!
This was lovely. So yum. I did use whole wheat tortillas for the boys and wrapped mine in Bibb lettuce, with a bit of my No-Guilt Zesty Ranch dip on the side. My husband, oldest son and I loved these. We ate every bit. The veggies do enough talking on their own that just fresh ground black pepper and sea salt on them while they are sauteing is plenty. This one's a keeper! So good.
Absolutely fabulous recipe! I added a bit of minced garlic, cracked black pepper and a bit of kosher salt to the veggies as they sauteed. I added some corn and black beans to the mix as well. I baked the tortillas in the oven vs. in the frying pan which was a lot easier. These were so delicious served with a roasted red pepper salsa, light sour cream, and homemade guacamole!
This is absolutely delicious. I admit I made the poor man’s version with green pepper instead of red, yellow onion instead of red and I omitted the squash. I prefer this to chicken quesadillas and will be making these regularly.
I used Nuggets suggestions and it was much improved. I found this recipe quick and easy and very nutritional. I cut calories by using just enough cheese to hold it together and by using only 1 low fat tortilla and folding it over. Nuggets suggestion to bake them is a definitely worth doing. It adds a little crunch. I also added crushed red pepper to get it a little kick and served it with salsa on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Farmer's Market Vegetarian Quesadillas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 64
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