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Ingredients
- 4 lrg Flour tortillas
- 1 x Green bell pepper, cut into strips
- 1 x Zucchini, sliced
- 1 med Red onion, sliced
- 1 x Portabella mushroom, sliced
- 1/4 c. Extra virgin olive oil
- 1 c. Pepper jack cheese Spray oil Salsa Guacamole Lowfat sour cream
Directions
- Toss the vegetables with the extra virgin olive oil. Grill till soft. Place 1/2 of the cheese on two tortillas. Top with the vegetables, the rest of the cheese and finally the remaining tortillas. Heat a skillet. Spray with the oil and add in one of the quesadillas. Cook, turning once, till the cheese has melted and the tortilla is a light brown. Repeat with the second quesadilla. Slice into pie-like slices. Serve hot with sides of salsa, guacamole and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 2 servings | |
| Calories 294 | |
| Calories from Fat 242 | 82% |
| Total Fat 27.38g | 34% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 601mg | 17% |
| Total Carbs 12.14g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.64g | 4% |
| Protein 3.06g | 5% |
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