Veggie Quesadillas
| 8 | 6-inch (15 cm) whole wheat tortillas | 8 |
| 1 1/2 cups | shredded nacho cheese blend |
375mL |
| 1 cup | finely chopped broccoli | 250mL |
| 1 cup | julienned red bell pepper | 250mL |
| 1 cup | grated carrot | 250mL |
| 1/3 cup | chopped green onions | 75 mL |
Preparation
- Heat a small skillet over medium heat. Heat tortillas, one at a time, for 30 seconds per side, then remove.
- Sprinkle half the cheese evenly over 4 tortillas. Place broccoli, red pepper, carrot and green onions evenly on top of the cheese. Sprinkle with the other half of the cheese. Top with the remaining 4 tortillas.
- In the same skillet, over medium heat, cook quesadillas, one at a time, for 2 minutes per side or until surface is crisp and cheese has melted. Transfer to a plate and keep warm in a low oven while making the remaining quesadillas.
- Cut each quesadilla into 4 wedges and serve.
Makes 4 quesadillas
Preparation Time: about 35 minutes
HINT: You can also use an electric fry pan to cook quesadillas.
Source: Recipe reprinted with permission of Dietitians of Canada from Simply Great Food, published by Robert Rose Inc, 2007 http://www.dietitians.ca/eatwell
