By nicknick
Slim Down Veggie Quesadilas
NOTE: It says 25 pounds of carrots for some odd reason. I put it as .25 pounds, but Whisk automatically changes it to 25 pounds and I don't know why.
I used to eat a full-fat version of quesadillas: regular tortillas, regular cheese and sour cream, fried in oil, and so on. This slimmed-down version is both lower in fat and more filling because of the added vegetables.
Updated at: Thu, 17 Aug 2023 13:37:03 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
131
High
Nutrition per serving
Calories1303.5 kcal (65%)
Total Fat12.8 g (18%)
Carbs280.7 g (108%)
Sugars123.9 g (138%)
Protein37.6 g (75%)
Sodium2797.7 mg (140%)
Fiber73.4 g (262%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Preheat the oven 400. Coat a baking sheet with cooking spray. Coat a skillet with cooking spray and place it over medium heat. Add the carrot and cook for 1 minute. Add the mushrooms and zucchini ,and cook for 4 minutes, or until the carrots are tender. Toss with the garlic powder
OvenPreheat
carrot1 Step 2
2. Place 4 tortillas on the baking sheet and sprinkle them with half the cheese. Add a layer of the vegetables and top with the remaining cheese. Gently press the remaining tortillas on top.
Step 3
3. Bake for 6 to 8 minutes, or until the tortillas look crisp and the cheese is melted. Cut the quesadillas into wedges. Serve with the salsa and sour cream.
Notes
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