Light Luscious Vegetarian Quesadilla Recipes
FARMER'S MARKET VEGETARIAN QUESADILLAS
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
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
LIGHT & LUSCIOUS VEGETARIAN QUESADILLA
This light and flavorful recipe was created for RSC#11. The vegetables with the melted gouda make for a light appetizer or snack. These are wonderful eaten plain or with salsa. Special Note: Make sure you use enough cheese and melt it around the nuts and beans so they don't fall out, toppings let you control how much zip it has :)
Provided by CandyTX
Categories Lunch/Snacks
Time 35m
Yield 6 quesadillas, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium frying pan. Wilt Baby Spinach in the oil until tender, but so that it still is separate leaves. Set aside to cool for 3 minutes.
- In a large bowl mix by hand: Pine Nutes, Gouda, shallots, and Black Beans. Add Baby Spinach once cooled.
- Spoon 3 tablespoons of mixture onto a flour tortilla. Top with another tortilla. Fry tortillas in frying pan for 2 minutes per side or until golden brown.
- Cut quesadillas into quarters and serve with salsa or guacamole.
Nutrition Facts : Calories 356.9, Fat 13.8, SaturatedFat 2, Sodium 405.6, Carbohydrate 47.6, Fiber 7.8, Sugar 1.6, Protein 12.3
HEALTHY STUFFED VEGETARIAN QUESADILLAS
As a vegetarian who watches what she eats, I tried to come up with a quesadilla recipe that was delicious, AND low in fat and calories. Tangy, healthy, and easy! This recipe is easy to throw together after a long day.
Provided by Callie
Categories Vegetable
Time 20m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place oven on the broil setting.
- Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
- Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
- Remove from oven, and spread fat free sour cream on top. Serve warm.
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