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Roasted Vegetable Quesadilla

Roasted vegetables make this easy quesadilla a healthy alternative to the Mexican favorite. Made with reduced-fat cheese, try this healthy quesadilla for a calcium-rich appetizer or lunch.

Suggested Serving Size

1 quesadilla

Ingredients

  • 1 large zucchini, chopped
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 small white onion, chopped
  • 1 Tbsp chili powder
  • 8 corn tortillas
  • 1 cup shredded reduced fat Monterey jack cheese or pepper jack cheese

Preparation

  1. Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray. In a bowl, toss zucchini, bell peppers and onion with chili powder. Place on baking sheet and bake 5 to 8 minutes or until tender.
  2. Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1/2 cup vegetable mixture and 1/4 cup cheese. Top with second tortilla, flip over until both sides are crispy.
  3. Allow to cool for one minute. With a pizza cutter, cut the quesadilla into halves or quarters. Serve with non-fat sour cream, lime wedges and hot pepper sauce to taste, if desired.

Nutrition
Calories 203
Total Fat 7
Sat Fat 4
Cholesterol 15
Sodium 261
Total Carb 26
Fibers 4
Sugars 0
Proteins 11

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