Roasted Vegetable Quesadilla Recipe

Try this healthy version of a traditional quesadilla stuffed with roasted vegetables. Serve with fresh pico de gallo or guacamole for a hearty appetizer or light lunch.

Ingredients

  • 1 large zucchini, chopped
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 small white onion, chopped
  • 1 Tbsp chili powder
  • 8 corn tortillas
  • 1 cup shredded reduced fat Monterey Jack or pepper Jack cheese

Directions

  1. Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray. In a bowl, toss zucchini, bell peppers and onion with chili powder. Place on baking sheet and bake 5 to 8 minutes or until tender.
  2. Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1/2 cup vegetable mixture and 1/4 cup cheese. Top with second tortilla, flip over until both sides are crispy.
  3. Allow to cool for one minute. With a pizza cuter, cut the quesadilla into halves or quarters. Serve with non-fat sour cream, lime wedges and hot pepper sauce to taste, if desired.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
203
% Daily Value*
  • Total Fat
    7g
    11%
  • Saturated Fat
    4g
    20%
  • Cholesterol
    15mg
    5%
  • Sodium
    261mg
    11%
  • Total Carbohydrate
    26g
    9%
  • Dietary Fiber
    4g
    16%
  • Sugars
  • Protein
    11g
    22%
Calcium 304mg
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.