Recipe by Ortega®
"Just slip a few vegetables into the mixture, and quesadillas become a well-rounded meal! These Mexican sandwiches are great for both lunch and dinner."
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sliced fresh mushrooms
red bell pepper strips
garlic, finely chopped
torn fresh spinach leaves
4 (8 inch)
soft taco-size flour tortillas
SARGENTO® 4 Cheese Mexican Blend Shredded Cheese
ORTEGA® Thick & Chunky Salsa
These were fabulous! I added onion and used olive oil instead of vegetable oil. My husband didn't think these were going to be sufficient for a meal, but we were stuffed after one! I topped them off with low-fat sour cream, salsa, and fresh guacamole. Ole!
Mmmmmm, so quick, simple and DELICIOUS! We added some corn as well. Will definitely do again. Great way to use up veggies too! I'm looking forward to experimenting with different ones.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
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