Vegetable Quesadillas

Total Time
19 min
14 min
5 min
Our version of this Mexican favorite is loaded with fresh vegetables and zingy flavors from fresh jalapeño, cilantro, and lime.


plum tomato(es)

2 medium, quartered and thinly sliced

uncooked zucchini

1 small, quartered and thinly sliced

yellow pepper(s)

medium, seeded and finely chopped

uncooked scallion(s)

2 medium, thinly sliced

jalapeño pepper(s)

1 small, seeded and minced (wear gloves to prevent irritation)


1 Tbsp, fresh, minced

fresh lime juice

2 Tbsp

lime zest

¼ tsp, finely grated

table salt

tsp, or to taste

cayenne pepper

tsp, or to taste

flour tortilla(s)

2 medium, ( 8 inch) Fat-Free

reduced-fat shredded Monterey Jack cheese

½ cup(s)

Plain fat free yogurt

2 Tbsp


1 sprig(s), optional


  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.


For an extra-fiery taste, add a few dashes of hot pepper sauce or a dollop of hot store-bought salsa.

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