Easy & Healthy Veggie Quesadilla Appetizers - Simple Recipe

INGREDIENTS

10 (8-inch) flour tortillas 1 cup finely chopped broccoli 1 cup thinly sliced small mushrooms 3/4 cup shredded carrots 1/4 cup chopped green onions 1‑1/4 cups (5 ounces) reduced-fat sharp Cheddar cheese 2 cups Zesty Pico de Gallo (recipe)

PREPARATION:

1. Brush both sides of tortillas lightly with water. Heat small nonstick skillet over medium heat until hot. Heat tortillas, one at a time, 30 seconds on each side. Divide vegetables among 5 tortillas; sprinkle evenly with cheese. Top with remaining 5 tortillas.
2. Cook quesadillas, one at a time, in large nonstick skillet or on griddle over medium heat 2 minutes on each side or until surface is crisp and cheese is melted.
3. Cut each quesadilla into 4 wedges. Serve with Zesty Pico de Gallo.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1 quesadilla wedge with about 1-1/2 tablespoons pico de gallo Sodium 223 mg Protein 4 g Fiber 1 g Carbohydrate 12 g Cholesterol 4 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 21 % Calories 79 DIETARY EXCHANGE: Starch 1