I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia
Potato Veggie Quesadillas
Potato Veggie Quesadillas
Prep Time
40 min
Cook Time
5 min
Yield
8 servings
Ingredients
- 2 medium red potatoes, quartered and sliced
- 1 medium zucchini, quartered and sliced
- 1 medium sweet red pepper, sliced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded reduced-fat cheddar cheese
- 8 whole wheat tortillas (8 inches), warmed
Directions
- In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes.
- In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.
Nutrition Facts
1 quesadilla: 279 calories, 12g fat (4g saturated fat), 18mg cholesterol, 479mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 fat.
