Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

active:
25 mins
total:
40 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 16.8g; carbohydrates 35.6g; dietary fiber 14.6g; sugars 7.3g; fat 9.5g; saturated fat 5g; cholesterol 17.6mg; vitamin a iu 724.5IU; vitamin c 25.8mg; folate 31.5mcg; calcium 368.5mg; iron 0.4mg; magnesium 30.6mg; potassium 227.7mg; sodium 538.5mg.
Advertisement