How to Make Roasted Veggie Quesadillas
Do you have a craving for Mexican food right now, but you know that it can be very fattening? This Veggie Quesadilla is less fattening than most Mexican food, and it's healthy because it has many vegetables. This Serves 2.
[edit] Ingredients
- 1/4 cup of diced zucchini
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green pepper
- 1/4 cup of diced onion
- 1/2 tsp. of chili powder
- 1 tbsp. of olive oil
- 2- 12-inch whole-wheat tortillas
- 1/3 cup of shredded low-fat Monterey Jack Cheese
[edit] Steps
- Preheat oven to 450 degrees (230 degrees Celsius).
- In a bowl, toss vegetables with chili powder; spread the mixture over a baking sheet and drizzle with oil.
- Bake ten minutes, or until the veggies are tender.
- Heat a non-stick skillet over medium heat.
- Place in the tortilla skillet, and spread with veggie mixture and cheese.
- Then top it with a tortilla.
- Cook for two minutes, flip, then cook until the cheese melts.
- Remove from heat, cut in to quarters.
- Enjoy!
[edit] Tips
- This particular Roasted Veggie Quesadilla, is healthy, and it's packed full of veggies; so you allowed to eat this up to four times a day if you want!
[edit] Warnings
- Be careful when working around hot surfaces.
- Always remember to cut off the oven, when you are done working with it.
