Garden Quesadillas Recipes

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

GARDEN FRESH VEGETARIAN QUESADILLAS

Steps:

• In a large skillet, cook veggies in olive oil until just soft, about 7 minutes over medium heat. Remove from pan.
• Coat same pan with cooking spray and put in one tortilla. Spread with a sprinkle of cheese and a layer of veggies, then another sprinkle of cheese. Top with another tortilla. Cook until golden brown on each side and cheese is melted. About 2-3 minutes each side.
• Remove and continue with remaining tortillas.

GARDEN VEGETABLE QUESADILLAS

Steps:

• 1. Heat oil in 12-inch skillet over medium-high heat until hot. Add mushrooms, onion, bell pepper, garlic, salt and pepper cook and stir 3 minutes. Reduce heat to low add spinach leaves. Cook an additional 1 to 2 minutes or until spinach is wilted. Remove from heat stir in cilantro.2. Place 1/4 of vegetable mixture on half of each tortilla sprinkle each with 1/4 cup cheese. Fold remaining halves of tortillas over filling. Place tortillas on ungreased cookie sheet3. Broil 6 to 8 inches from heat for 2 minutes. Turn quesadillas over broil an additional 1 to 2 minutes or until quesadillas are golden brown and cheese is melted. Serve with salsa.Nutrition Information Per Serving: Serving Size: 1 Quesadilla * Calories: 280 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 15 mg 5% * Sodium: 660 mg 28% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 4 g 16% * Sugars: 4 g * Protein: 14 g * Vitamin A: 100% * Vitamin C: 70% * Calcium: 30% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Vegetable, 1 Medium-Fat Meat, 1 Fat or 1 1/2 Carbohydrate, 1 1/2 Vegetable, 1 Medium-Fat Meat, 1 Fat

GARDEN QUESADILLAS

Steps:

• Preheat oven to 425 degrees F.
• Heat 1 tsp olive oil in a large non-stick frying pan.
• Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
• Add the red and green peppers, mushrooms, jalapeno pepper.
• Cook until the veggies are tender but not overcooked.
• Approx 3-5 minutes.
• Stir in the black pepper, cumin, chili powder and cilantro until well blended.
• Spread 1/2 of one side of each tortilla with cream cheese.
• Top the cream cheese evenly with the cooked veggies staying about 1/2" away from the edge.
• Sprinkle the veggies evenly with the green onions and diced tomato.
• Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
• Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
• Cut into wedges if serving as an appetizer.
• If desired serve with salsa and/or fat-free sour cream.