Yield: 8 Servings | Serving Size: 1 quesadilla

Four Grilled Vegetable Quesadillas on a pan.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $1.22

Ingredients:

Nonstick cooking spray

1 medium zucchini, diced

1/2 broccoli head, diced

1 green pepper, diced

1 medium onion, minced

1 carrot, peeled and grated

16 (6-ounce) flour tortillas

12 ounces cheese, shredded (3 cups shredded cheese)

Salsa (optional)

 

Directions:

  1. Wash all vegetables.
  2. Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
  3. Spray a large skillet with cooking spray. Add zucchini, broccoli, green pepper, onion, and carrot. Cook vegetables on medium heat for 4 to 5 minutes, stirring frequently. Remove vegetables from skillet and put on a clean plate.
  4. Spray skillet with cooking spray again and place 1 tortilla in the skillet. Top with 1/2 cup vegetables and 1 1/2 ounces of cheese.
  5. Place a second tortilla on top. Cook on medium low heat for 2 to 3 minutes or until the cheese starts to melt and the bottom tortilla starts to brown.
  6. Use a metal turner to flip the quesadilla. Cook for another 2 to 3 minutes or until tortilla browns.
  7. Repeat steps 4 through 6 to make additional quesadillas.
  8. Cut each quesadilla in half or quarters and serve hot with your favorite salsa or other toppings.
  9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Be Creative! add other leftover veggies or use whole grain tortillas for added fiber and nutrients.

 

Nutrition Facts: Servings: 8, Serving Size: 1 quesadilla
Amount per serving: Calories 370, Total Fat 15g, Saturated Fat 8g, Trans Fat 0g, Cholesterol <5mg, Sodium 650mg, Total Carbohydrate 45g, Dietary Fiber 9g, Total Sugars 5g (Incl. 0g added Sugars), Protein 17g

 

Grilled Quesadilla with VegetablesPrintable Recipe PDF