Vegetable quesadillas
7
Points®
Total time: 19 min • Prep: 14 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Our version of this Mexican favorite is loaded with fresh produce and vegetables, like plum tomatoes, zucchini, yellow peppers, and scallions, and zingy flavors from the fresh jalapeño, cilantro, and lime zest and juice. You'll also love the addition of cayenne pepper for a touch of heat as well as plenty of shredded Monterey Jack cheese. Dollop with some fat-free yogurt after the quesadillas have cooked as the cool finishing touch. For an extra-fiery taste, you can add a few dashes of hot pepper sauce or dollop spicy store-bought salsa alongside the yogurt. This recipe is designed to serve two, but you can easily scale it up if you're having some hungry friends over for a party.
Ingredients
Plum tomato
2 medium, quartered and thinly sliced
Uncooked zucchini
1 small, quartered and thinly sliced
Yellow bell pepper
⅓ medium, seeded and finely chopped
Scallions
2 medium, thinly sliced
Jalapeño pepper
1 small, seeded and minced (wear gloves to prevent irritation)
Cilantro
1 Tbsp, fresh, minced
Fresh lime juice
2 Tbsp
Lime zest
¼ tsp, finely grated
Table salt
⅛ tsp, or to taste
Cayenne pepper
⅛ tsp, or to taste
Flour tortilla
2 tortilla(s), medium, ( 8 inch) Fat-Free
Reduced fat shredded Monterey Jack cheese
½ cup(s)
Plain fat free yogurt
2 Tbsp
Cilantro
1 sprig(s), optional
Instructions
1
Combine the tomatoes, zucchini, bell pepper, scallions, jalapeño pepper, minced cilantro, lime juice, lime zest, salt, and cayenne in a bowl.
2
Heat a medium nonstick skillet over medium heat. Add a tortilla and heat until warm, 1–2 minutes. Flip the tortilla, and spoon half of the tomato mixture over half of the tortilla. Top with half of the cheese, fold the tortilla over the filling, and cook until the cheese has melted, 2–3 minutes. Transfer the quesadilla to a plate and keep warm in an oven on low heat. Repeat with the remaining tortilla, tomato mixture, and cheese, making a total of 2 quesadillas. Top each with 1 tablespoon of the yogurt and a cilantro sprig (if using). Yields 1 quesadilla with 1 tablespoon yogurt per serving.
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