Veggie Quesadillas
Tools
1 medium mixing bowl
1 cookie sheat
1 sauce bruch
1 plastic cutting board
1 sharp knife
Ingredeants
1 cup shreaded zucchini
1 small tomato, seeded, chopped (1/2 cup)
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic-peper blend
8 whole wheat clour tortillas (8 inch)
2 cups shreadded Italial cheese blend (8 oz)
Tomato pasta souce or marinara sauce, heated, if desired
Preperation
Heat oven to 350 degrees. In medium bowl, mix zucchini, tomato, oregano, and garlic-pepper blend. On ungreased large cookie sheet, place 4 tortillas. Sprinkle 1/2 cup of the cheese evenly over each of the 4 tortillas. Spoon 1/4 of the vegetable misture over cheese. Top with remaining tortillas. Bake about 6 minutes or until hot and cheese is melted. Cut each quesadilla into wedges. Serve with pasta asuce. Make 4 servings (1 quesadilla each).
Serving calories 300 (calories form fat 150); total fat 16g (saturated fat 10; trans fat 0.5g); cholesterol 40mg; sodium 680mg; total carbohydrate 20g (dietary fiber 4g; sugars 2g); protein 18g.
% daily value vitamin A 15%; vitamin C 6%; calcium 45%; iron 8%.
Exchanges: 1 1/2 starch, 2 medium-fat meat, 1/2 fat.
Recipie came for page 15 of the.
Betty Crocker Quick & Easy cookbook, 30 minutes or less to dinner.
Coppright 2007 by General Mills, Minneapolis, MN. All rights reserved.
Published by Wiley Publishing, Inc., Hoboken, NJ.
