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Nutrition Facts
Serving Size 1 (127g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 cup fat-free cheddar cheese
Calories 72
Calories from Fat 33		(46%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 368mg		15%
Potassium 195mg		5%
Total Carbohydrate 4.4g		1%
	Dietary Fiber 1.5g	5%
	Sugars 1.9g
Protein 6.0g		11%
detailed view... how is this calculated?

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Recipe #123279 | 15 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: mariposa13
May 23, 2005

This comes from "Top Secret Recipes, LITE!"

SERVES 2 (change servings and units)

Ingredients

1/2 tablespoon canola oil
1/2 cup sliced mushrooms
1/3 cup shredded carrot
1/3 cup chopped broccoli
2 tablespoons diced onions
1 tablespoon diced red bell pepper
1 teaspoon soy sauce
1 dash cayenne pepper
1 dash black pepper
1 dash salt
wheat flour tortilla
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded fat free mozzarella cheese
nonstick cooking spray

Directions

1
In a frying pan that has a bigger diameter than the tortillas, saute the vegetables in the oil over medium/high heat for 5 to 7 minutes. Season with soy sauce, peppers, and salt.
2
Pour the vegetables into a bowl, and place the frying pan back on the heat to medium/low.
3
Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. Spread the vegetables over the cheese, then sprinkle the rest of the cheeses over the vegetables. Put the second tortilla on top and cook for 1 to 2 minutes, or until heated through and the cheese is melted. Flip quesadilla over and cook 1-2 min more.
4
Slide the quesadilla onto cutting board and slice it like a pizza into 6 equal pieces. Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side.
5
6 Points per serving (1/2 quesadilla).

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Browse similar recipes by category

Main Ingredient > Vegetables > Peppers
Cuisine > North American > Mexican
Preparation > Time to Make > < 15 mins
Preparation > Simple
Preparation > Inexpensive
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: eghatch

On Nov 20, 2009

Excellent! I omitted mushrooms, threw in some chopped cilantro and spread some light sour cream on my tortillas. I grilled them on my indoor grill. So yummy! Thanks for sharing

0 people found this review helpful

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From: Miss Angie

On May 18, 2009

SO good! Okay, so I really had to play around with this recipe based on what I had on hand. But that's the beauty of it, right? I skipped the mushrooms, carrots, and cheddar cheese... I used Maggie sauce instead of soy sauce, 1/2 cup low-fat mozzarella, Cajun seasoning, red pepper flakes, and high fiber tortillas. I really recommend adding corn and serving it up with a couple slices of fresh avocado. You'll love it like I did Will totally make again. Thanks!

0 people found this review helpful

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From: Lizaboo75

On Apr 4, 2007

This is a great recipe. I didnt use canola oil. Instead, I sprayed the tortilla with olive oil Pam type spray. Omitted onions and peppers and added spinach. I have to say, I think the spinach really made the recipe. I also cooked the mushrooms a bit in some sesame oil and cumin before adding to quesadilla. I used real cheese also. The whole wheat tortillas are a must have also. Overall very easy any yummy! Thanks!

4 people found this review helpful

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From: Impera_Magna

On Feb 20, 2007

Wow! What a quick, easy, and delicious dinner this made! I followed the directions exactly and served it with Newman's pineapple salsa and low fat sour cream. Next time, I might be more brave w/ the cayenne pepper or use red pepper flakes. Very good and highly recommended! Thanks for sharing this recipe!

2 people found this review helpful

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