This classic quesadilla recipe uses a reduced-fat Mexican cheese blend and fat-free yogurt, making it a better-for-you lunch or dinner option.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Lightly coat corn, pepper, squash, and onion with cooking spray. Grill corn and poblano pepper, covered, over medium heat 4 minutes. Add onion; grill, covered, 5 minutes. Add squash; grill, covered, 3 minutes more or until vegetables are tender and lightly charred, turning corn frequently and pepper, onion, and squash once.

  • Cut corn kernels off cob. Coarsely chop poblano pepper, onion, and squash. Sprinkle vegetables with black pepper. Spoon vegetables onto tortillas just below centers; sprinkle with cheese. Fold tortillas in half over filling. Coat with cooking spray; press lightly.

  • Grill quesadillas, covered, over medium heat 3 to 4 minutes or until golden and crisp, carefully turning once. Cut into quarters. Serve with cheese, pico de gallo, yogurt, and cilantro.

Nutrition Facts

277.3 calories; protein 16.8g 34% DV; carbohydrates 35.6g 12% DV; exchange other carbs 2.5; dietary fiber 14.6g 58% DV; sugars 7.3g; fat 9.5g 15% DV; saturated fat 5g 25% DV; cholesterol 17.6mg 6% DV; vitamin a iu 724.5IU 15% DV; vitamin c 25.8mg 43% DV; folate 31.5mcg 8% DV; calcium 368.5mg 37% DV; iron 0.4mg 2% DV; magnesium 30.6mg 11% DV; potassium 227.7mg 6% DV; sodium 538.5mg 22% DV.