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Vegetable Quesadillas

By: Shannon Wade

"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."

Rate/Review | Read Reviews (2)

What to Drink?
	Sauvignon Blanc
	Salty Dog

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups fresh broccoli florets
2 small sweet red pepper, 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 (6 inch) flour tortillas
1 1/2 cups 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.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: 1 quesadilla equals 287 calories, 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.