Toasted-Rolled Veggie Quesadillas
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Prep time:
Cook time:
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Serves: 6
Ingredients
- 1/2 cup grated reduced fat Monterey Jack cheese
- 1 cup cooked corn kernels
- 2 tablespoons freshly squeezed lime juice
- 6 whole wheat flour tortillas
- 2 green peppers, thinly sliced
- 4 scallions , thinly sliced
- sea salt and freshly ground black pepper
- 1/4 cup prepared salsa, or more to taste, drained of excess moisture
- 1 1/2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a large saute pan over medium-high heat. Add the peppers and scallions and season with salt and pepper. Cook until tender, about 5 minutes. Remove from heat and cool.
- Mix the pepper and scallion mixture with the remaining ingredients, except the salsa and tortillas. Taste and season with salt and pepper, if necessary.
- Lay the tortillas out on a counter. Spread 1/6 of the mixture down the middle of each of the tortillas leaving a 2-inch border at the bottom edge. Spread a spoonful of salsa on top. Roll up the tortillas halfway, fold in the ends and then continue rolling until they form a thick cylinder.
- Set the quesadillas, seam side down on a baking sheet. Bake 5 minutes, flip the quesadillas, and cook an additional 5 to 10 minutes or until the cheese has melted. Serve warm or at room temperature.
Calories: 256 Fat: 9 g Carbohydrates: 35 g Sugar: 4 g Fiber: 4 g Protein: 9 g