Mexican
Veggie Quesadillas
Contains
- gluten
- dairy

Nutrition per serving
estimate · USDA data
- Calories
- ~305
- Protein
- ~16 g
- Carbs
- ~36 g
- Fat
- ~11 g
More nutrition
Nutrition facts
Per serving, estimated
% Daily value*
- Total fat 11 g
- 14%
- Sodium 540 mg
- 23%
- Total carbohydrate 36 g
- 13%
- Dietary fiber 9 g
- 30%
- Protein 16 g
- 31%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Cookware
- Skillet
Ingredients
- to taste cooking spray
- 1 zucchini, chopped
- 1/2 broccoli, chopped
- 1 green bell pepper, seeded and chopped
- 1 yellow onion, peeled and chopped
- 1 carrot, shredded
- 4 flour tortillas
- 1 cupcheddar cheese, shredded
- 1/2 cupsalsa
quantities scale with servings
Method
Wash hands with soap and water.
Wash vegetables.
Spray skillet with cooking oil spray.
Cook vegetables on medium heat for 4 to 5 minutes, stirring frequently. Remove from skillet.
Spray skillet with cooking spray. Place tortilla in the skillet. Sprinkle with half the vegetables and half of the cheese.
Place the other tortilla on top. Cook on medium heat for 4 to 6 minutes or until the cheese starts to melt and the bottom tortilla starts to brown.
Flip quesadilla. Cook for 4 minutes or until tortilla browns.
Repeat steps 4 - 5.
Cut each quesadilla in half. Serve with salsa.