Healthy Farmers Market Vegetarian Quesadillas Recipes

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HEALTHY FARMER'S MARKET VEGETARIAN QUESADILLAS



Healthy Farmer's Market Vegetarian Quesadillas image

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

Categories     Low Calorie     Low-Fat     Vegetarian     Appetizers     Main Dish     Whole Wheat     Easy     Quick and Easy     Mushrooms     Healthy     High Fibre

Time 28m

Yield 6

Number Of Ingredients 18

sweet red bell peppers
zucchini
yellow summer squash
red onion
mushrooms
olive oil
nonstick cooking spray
flour tortillas, whole wheat
cheddar cheese, reduced-fat
sweet red bell peppers
zucchini
yellow summer squash
red onion
mushrooms
olive oil
nonstick cooking spray
flour tortillas, whole wheat
cheddar cheese, reduced-fat

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 ¼ cup of cheese evenly over tortilla, and layer ¾ cup of the vegetable mixture over the cheese. Sprinkle another ⅛ 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.

Nutrition Facts :

FARMER'S MARKET VEGETARIAN QUESADILLAS



Farmer's Market Vegetarian Quesadillas image

Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.

Provided by Jennifer Baker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 9

½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped red onion
½ cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 ¼ cups shredded reduced-fat sharp Cheddar cheese

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.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g

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