Poblano peppers add a touch of heat to these vegetarian quesadillas, but a sweet bell pepper is tasty, too, if you want something milder. Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas.
Tip: Chile-lime seasoning originated in Mexico, where you'll find it on the rims of margarita glasses and sprinkled on mango and jicama slices. It's recently become popular in the U.S. We use it to add spice and tang to the quesadilla filling in this recipe.
Serving Size: 2 quesadillas
336 calories; protein 10.8g; carbohydrates 31g; dietary fiber 6g; sugars 2.5g; fat 19.6g; saturated fat 5.6g; cholesterol 21mg; vitamin a iu 476.6IU; vitamin c 35.3mg; folate 36.4mcg; calcium 210.2mg; iron 1.5mg; magnesium 47.7mg; potassium 253.7mg; sodium 799.8mg; thiamin 0.1mg.