Grilled Vegetable Quesadilla

Grilled Vegetable Quesadilla

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 ear corn, husked
  • ¼ of a fresh poblano chile pepper or green sweet pepper
  • ¼ of a yellow summer squash, cut lengthwise into ¼-inch slices
  • 1¼-inch slice red onion
  • Nonstick cooking spray
  • ¼ teaspoon black pepper
  • 2 (7 inch) low-carb flour tortillas
  • ½ cup shredded reduced-fat Mexican cheese blend (2 ounces)
  • ½ cup pico de gallo
  • ¼ cup plain fat-free Greek yogurt
  • Fresh cilantro leaves (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 quesadilla
  • Per serving: 277 calories; 9 g fat(5 g sat); 15 g fiber; 36 g carbohydrates; 17 g protein; 31 mcg folate; 18 mg cholesterol; 7 g sugars; 724 IU vitamin A; 26 mg vitamin C; 369 mg calcium; 0 mg iron; 538 mg sodium; 228 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Calcium (37% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean meat, 1½ starch, 1½ vegetable, 1 fat

Reviews 0