Healthy Kids Roasted Vegetable Quesadilla Recipe

               
Chili powder, roasted zucchini, and pepper jack cheese make this easy quesadilla recipe a healthy alternative to the Mexican favorite. Pair this wholesome main dish with fresh guacamole or salsa for an extra helping of flavor.
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Ingredients
Recipe yields 4 servings
1 large zucchini, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 small white onion, chopped
1 Tbsp chili powder
8 corn tortillas
1 cup shredded reduced fat Monterey jack cheese or pepper jack cheese
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Helpful how to videos
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Directions
Step 1

Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray. In a bowl, toss zucchini, bell peppers and onion with chili powder. Place on baking sheet and bake 5 to 8 minutes or until tender.

Step 2

Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1/2 cup vegetable mixture and 1/4 cup cheese. Top with second tortilla, flip over until both sides are crispy.

Step 3

Allow to cool for one minute. With a pizza cutter, cut the quesadilla into halves or quarters. Serve with non-fat sour cream, lime wedges and hot pepper sauce to taste, if desired.

Time: 30 minutes
Servings: 4
Calories: 203
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 1 quesadilla
Per serving:
calories:203
total fat:7g
sat fat:4g
cholesterol:15mg
sodium:261mg
total carb:26g
fibers:4g
proteins:11g

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Healthy Kids Roasted Vegetable Quesadilla Recipe

Ingredients
Recipe yields 4 servings
1 large zucchini, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 small white onion, chopped
1 Tbsp chili powder
8 corn tortillas
1 cup shredded reduced fat Monterey jack cheese or pepper jack cheese
Directions
Step 1

Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray. In a bowl, toss zucchini, bell peppers and onion with chili powder. Place on baking sheet and bake 5 to 8 minutes or until tender.

Step 2

Heat large nonstick skillet over high heat. Place 1 tortilla in skillet; top with 1/2 cup vegetable mixture and 1/4 cup cheese. Top with second tortilla, flip over until both sides are crispy.

Step 3

Allow to cool for one minute. With a pizza cutter, cut the quesadilla into halves or quarters. Serve with non-fat sour cream, lime wedges and hot pepper sauce to taste, if desired.

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