Directions:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.88 Kcal (1105 kJ) | ||
| Calories from fat | 175.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 30% | |
|---|---|---|---|
| Cholesterol | 50.28mg | 17% | |
| Sodium | 312.58mg | 13% | |
| Potassium | 372.57mg | 8% | |
| Total Carbs | 9.85g | 3% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 14.02g | 28% | |
| Vitamin C | 49mg | 82% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 13.9mg | 77% | |
| Calcium | 354.1mg | 35% | |
| Amount Per 100 g | |||
| Calories | 101.54 Kcal (425 kJ) | ||
| Calories from fat | 67.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 30% | |
|---|---|---|---|
| Cholesterol | 19.35mg | 17% | |
| Sodium | 120.28mg | 13% | |
| Potassium | 143.36mg | 8% | |
| Total Carbs | 3.79g | 3% | |
| Sugars | 1.56g | 16% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 5.4g | 28% | |
| Vitamin C | 18.9mg | 82% | |
| Vitamin A | 0.7mg | 59% | |
| Iron | 5.4mg | 77% | |
| Calcium | 136.2mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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