Vegetable quesadillas

Vegetable quesadillas

Vegetable quesadillas

Vegetable quesadillas photo 1
Vegetable quesadillas photo 2


  • salt - 1/4 tsp
  • chili powder - 3/4 tsp
  • parsley - 1 Tbsp
  • olive oil - 1 tsp
  • ground cumin - 1/2 tsp
  • shredded Monterey Jack cheese
  • clove garlic, chopped - 1 item
  • flour tortillas 6-inch - 12 item
  • fresh jalapeno pepper, seeded and chopped - 1 item
  • sweet red pepper, cored, seeded and thinly sliced - 1 item
  • large leek, rinsed well and thinly sliced - 1 item

How to make vegetable quesadillas:

Combine sweet pepper, leek, jalapeno, garlic, oil, chili powder, cumin and salt in microwave-safe 1-quart dish or 9-inch pie plate. Cover with waxed paper. Microwave on High for 6 minutes or until vegetables are tender.

Spoon 2 tablespoons of vegetable mixture over each of 6 tortillas. Sprinkle 1/4 cup cheese over vegetable mixture. Top each with the remaining plain tortilla to make a "sandwich".

Stack sandwiches, with a piece of paper toweling between each, on microwave-safe dish. Microwave, uncovered, on High for 2 minutes, until heated through. Remove toweling. Cut stack into equal wedges. Garnish with cilantro, if you wish.

Yield: 12 servings. Fat: 7 grams. Calories: 182.

Recipe categories: Lunch/snacks, Appetizers, Broccoli.

Vegetable quesadillas
Average rating: 5 of 5, total votes: 3
Cook. Time: PT28M
Total Time: PT28M

Cause of complaint:

Related ingredients:
sour cream, salt, brown sugar, water, salad oil, worcestershire sauce, dried oregano, crushed, sliced cucumber
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