Vegetable Quesadilla

By | September 16, 2014
Vegetable Quesadilla
Yields 4
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 large carrot, grated
  2. 1 medium zucchini, grated
  3. 8 (8-inch) whole wheat tortillas
  4. 3/4 cup shredded Monterey Jack cheese
Instructions
  1. In a small bowl, mix carrots and zucchini. Sprinkle 1/2 cup vegetable mixture over four tortillas.
  2. Sprinkle cheese evenly over the vegetables and cover each with another tortilla.
  3. Heat a nonstick pan on medium heat until hot. Place a quesadilla in the pan. Cook for 1 minute or until lightly browned. Turn over and cook other side until lightly browned.
  4. Cut each quesadilla into four equal pieces. Serve.
Food $ense Tip
  1. Be ahead of the game when it comes to dinner. Pre-cut your vegetables and leave them in the refrigerator. You can grab them as a snack or make a quick quesadilla for lunch or dinner.
  2. Try other vegetables to make these quesadillas. Use what is in season to get the best price on produce.
Adapted from Healthy Latino Recipes, Calif. Latino 5 Day Campaign
Adapted from Healthy Latino Recipes, Calif. Latino 5 Day Campaign
Grow Happy Kids http://growhappykids.org/