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Roasted Veggie Quesadillas

Source of Recipe

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Roasted Veggie Quesadillas

Tasteofhome.com
Diabetes Spring 2013 2013
Not yet rated.
Exchanges
Prep: 40 min. Cook: 5 min./batch
Yield: 8 servings.

I am always looking for recipes that will encourage students to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia

Ingredients:
• 2 medium red potatoes, quartered and sliced
• 1 medium zucchini, quartered and sliced
• 1 medium sweet red pepper, sliced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• Salt to taste
•
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 8 whole wheat tortillas (8 inches)

Directions:
1. In a large bowl, combine the first nine ingredients. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 24-28 minutes or until potatoes are tender.

2. In a small bowl, combine cheeses. Place tortillas on a griddle coated with cooking spray. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted.

1 quesadilla equals 279 calories, 12 g fat (4 g saturated fat), 18 mg cholesterol, 335 mg sodium, 30 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat