Veggie Quesadillas

Toasted-Rolled Veggie Quesadillas
Prep time
Cook time
Total time
Serves: 6
  • ½ 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
  • ¼ cup prepared salsa, or more to taste, drained of excess moisture
  • 1½ tablespoons olive oil
  1. Preheat the oven to 350°F.
  2. 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.
  3. Mix the pepper and scallion mixture with the remaining ingredients, except the salsa and tortillas. Taste and season with salt and pepper, if necessary.
  4. Lay the tortillas out on a counter. Spread ⅙ 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.
  5. 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.
Nutrition Information
Calories: 256 Fat: 9 g Carbohydrates: 35 g Sugar: 4 g Fiber: 4 g Protein: 9 g