By Weightloss for Women Over 40 Rising Health LLC
Veggie Quesadilla
1 lean, 3 green, just shy of 3 condiments
Updated at: Thu, 17 Aug 2023 03:27:05 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories278 kcal (14%)
Total Fat7.2 g (10%)
Carbs41.8 g (16%)
Sugars6.1 g (7%)
Protein15.1 g (30%)
Sodium743.4 mg (37%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Tortilla
1 cupspaghetti squash
cooked
¼ cupegg product
⅜ cupreduced-fat shredded Mexican cheese
3/8 lean
⅛ tspgarlic powder
/4 condiment
⅛ tsponion powder
/ condiment
⅛ tspground black pepper
8 condiment
¼ tsporegano leaves
whole, crushed in your palm, 1/4 condiment
½ cupreduced-fat shredded Mexican cheese
1/2 lean category
¼ cupgreen chiles
canned, 1/2 green - I'm assuming they fit under the "peppers" category?)
¼ cupmushrooms
chopped, 1/2 green
2 TbspSalsa
Instructions
Step 1
In a medium bowl, mix together spaghetti squash, egg beaters, cheese, garlic powder, onion powder, black pepper and oregano. Press into a parchment-lined baking sheet as thin as you can make it. Bake in preheated oven for 30 minutes.
Step 2
Spread 1/4 cup of cheese over half of the baked tortilla. Spread chiles and mushrooms over the cheese. Top with the remaining 1/4 cup of cheese. Fold the tortilla onto the filling and return to the oven for 5-7 minutes until the cheese has melted.
Step 3
Remove from oven, allow to set for 5 minutes before slicing into triangles. Serve with 2 Tbsp salsa.
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