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Veggie Quesadillas

By: Shari Johnson

"'I got the idea for this recipe from a restaurant I used to frequent when I was in school,' relates Shari Johnson of Green Bay, Wisconsin. 'The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown."

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 pound fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 (15.25 ounce) cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
6 (8 inch) (8 inch) flour tortillas
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
3/4 cup salsa
6 tablespoons reduced fat sour cream

Directions

In a large skillet coated with nonstick cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 10-12 minutes or until golden brown. Serve with salsa and sour cream.

Footnotes

Nutritional Analysis: One serving (1 quesadilla with 2 tablespoons salsa and 1 tablespoon sour cream) equals 374 calories, 12 g fat (6 g saturated fat), 18 mg cholesterol, 1,061 mg sodium, 53 g carbohydrate, 7 g fiber, 23 g protein.