Monday, April 1, 2024

Veggie Quesadilla

 

This is my own recipe.  It makes ONE quesadilla.

1 flour tortilla (use whole-wheat if you're eating lowfat, use low-carb if you're eating low carb, or use gluten-free if you're allergic to wheat)

1/2 C. cheese (I used cheddar)

1/2 C. to 1 C. of diced bell peppers or your favorite veggie (you can use spinach, zucchini, other squash, broccoli, etc.--use the chopped veggies left-over from a stir-fry)

3 Tablespoons of sliced or diced onion

Spray a pan with nonstick vegetable oil (Pam); on medium-high, saute the onions and vegys.  Sprinkle with garlic salt and cracked (or fresh ground) pepper to taste.  Saute until slightly soft and a little brown.  Move veggies to a plate or bowl.  Wipe pan clean and spray again with Pam.  Spray both sides of the tortilla with Pam as well.  Lightly brown the tortilla on both sides (not too much, you still want it to be pliable).  Place the veggie mixture and cheese on one half of the tortilla and fold over the other side.  Turn the heat down to medium.  After a minute, turn the quesadilla over and cook for a minute or so (don't let it burn).  You just want the cheese melted so it all stays together.

You could also added some cooked diced chicken or turkey.

It's not gluten free unless you substitute a gluten free tortilla, and not low carb unless you use a low carb tortilla or flat bread.  It works with corn tortillas as well. Corn tortillas are lower in fat than flower.

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