Easy Spicy Vegetable Quesadillas Recipe | Quick & Healthy

INGREDIENTS

Nonstick cooking spray 1 small zucchini, chopped 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 8 (6-inch) flour tortillas 1 cup (4 ounces) shredded reduced-fat Cheddar cheese 1/4 cup chopped fresh cilantro

PREPARATION:

1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, onion, bell pepper, garlic, chili powder and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables; set aside. Wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add quesadillas; heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving. Garnish as desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1 quesadilla (3 wedges) Sodium 201 mg Protein 7 g Fiber 1 g Carbohydrate 23 g Cholesterol 8 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 22 % Calories 153 DIETARY EXCHANGE: Starch 1-1/2 Vegetable 1/2 Meat 1/2