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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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