You can change up the vegetables in this delightful recipe and use mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. Find out what tastes best to you!
—KATHY CARLAN CANTON, GA
PREP: 40 MIN. • COOK: 5 MIN./BATCH • MAKES: 8 SERVINGS
2 medium red potatoes, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium sweet red pepper, sliced
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded reduced-fat cheddar cheese
8 whole wheat tortillas (8 inches)
1. In a large bowl, combine the first nine ingredients. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 24-28 minutes or until the potatoes are tender.
2. In a small bowl, combine cheeses. Place tortillas on a griddle coated with cooking spray. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted.
PER SERVING 279 cal., 12 g fat (4 g sat. fat), 18 mg chol., 479 mg sodium, 30 g carb., 3 g fiber, 12 g pro. Diabetic Exchanges: 2 starch, 1 1/2 fat, 1 lean meat.