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. Source: Diabetic Living Magazine

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 calories; 9.5 g total fat; 5 g saturated fat; 18 mg cholesterol; 538 mg sodium. 228 mg potassium; 35.6 g carbohydrates; 14.6 g fiber; 7 g sugar; 16.8 g protein; 724 IU vitamin a iu; 26 mg vitamin c; 31 mcg folate; 369 mg calcium; 31 mg magnesium;