Cheese and Veggie Quesadillas

Prep time: 5 minutes | Cooking time: 10 minutes | Servings: 4

Ingredients

Suggested filling:

  • 2 cups leftover cooked vegetables, cooked beans, or fresh or frozen corn
  • 1 cup cooked meat, crumbled tofu, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil, divided
  • 4 large flour tortillas (9 -inch to 10-inch)
  • 2 cups low-fat shredded cheese, such as cheddar, Monterey jack, Colby, fontina, or any favorite melting cheese

Find Your Healthy Tips

  • This is a great way to to use leftovers

Note: Nutrition facts are dependent on the filling chosen.

Directions

  1. Prepare the filling. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat . If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl an d cover to keep warm.
  2. Melt 1/2 teaspoon butter or oil in the skillet . Use just enough to coat the bottom of your skillet . Warm it in the skillet over medium to medium-high h eat.
  3. Add the tortilla and top with cheese. Place 1 tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
  4. Add the filling. Spread about 1/2 cup of filling in a single layer over just half the tortilla. Spreading the filling over half makes the quesadilla easier to fold, an d adding it as the cheese melts gives the filling time to warm if it has cooled.
  5. Watch for the cheese to melt . Once the cheese starts to melt , begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  6. Fold the quesadilla in half. Use the spatula to fold the quesadilla in half, sandwiching the filling.
  7. Transfer to a cutting board and cut into wedges.
  8. Wipe the pan clean and repeat . Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.

Nutrition Facts

Serving Size –1/4 quesadilla; Calories –511; Protein –22.7g; Carbohydrate –38 . 7g; Total Fat –29.6g; Saturated Fat –13.7g; Fiber –3.7g; Sodium –906.2mg

Adapted from Betty Crocker