Roasted Vegetable Quesadillas

Yield: 4

1 sweet or red onion, halved lengthwise & sliced

2 red, yellow or orange bell peppers, quartered, cored & seeded

1 eggplant, unpeeled, cut into 1/4-inch slices (about 1.5 lbs.)

2 zucchini, cut into 1/4-inch slices lengthwise

1 tbsp. olive oil

to taste freshly ground black pepper

optional salt

4 whole grain flour tortillas or wraps

6 oz. (1 1/2 cups) shredded reduced-fat jack cheese or combination of jack & cheddar

1/4 cup fat-free sour cream

1/4 cup salsa

optional – 1 avocado, sliced

  1. Preheat oven to 400 degrees. Line a large nonstick baking sheet or jelly-roll pan with foil and coat with cooking spray. Lay onion slices, bell pepper strips, eggplant slices and zucchini strips onto pan. Brush tops with olive oil and season with salt and pepper. Roast vegetables in oven until soft (about 30 minutes).
  2. Add (1) tortilla to large nonstick pan and begin to heat over medium heat. Flip tortilla after about 30 seconds. Quickly top tortilla with 6 tbsp. cheese and then lay an assortment of roasted vegetables over top of cheese and continue to cook until bottom of tortilla is nicely browned.
  3. Fold tortilla over and cut into about (4) pieces. Make remaining quesadillas with remaining ingredients. Serve each quesadilla with garnish of sour cream, salsa and about (4) slices of avocado.

CALORIES 320 (28% from fat); FAT 10g (sat. 4g); CHOL 23mg; CARB 43g; SODIUM 540mg; PROTEIN 17g; FIBER 6.5g

from MedicineNet

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