Vegetable Quesadilla

Name: Vegetable Quesadilla
Ingredients: 2 each tortilla ( Whole-wheat); 4 tablespoons mozzarella cheese, shredded (fat-free); 4 cup vegetables (sliced thin and suteed); 4 tablespoons sour cream, fat free; 1/4 cup pico de gallo (or no-salt-added salsa (suc as Erico's Salsa)); 2 tablespoons cilantro (optional) (chopped )

Written by Pritikin Chefs

0.9 min read

Vegetable Quesadilla

This recipe is by a guest favorite at the Pritikin Center. Pritikin Cooking School Chef, Ernesto Alonso Aguila.

Course: Appetizer, Entertaining, Lunch, Main Dish, Vegetarian

Cuisine: American, Mexican, Vegetarian

Yield: people

Materials

2 each tortilla ( Whole-wheat)
4 tablespoons mozzarella cheese, shredded (fat-free)
4 cup vegetables sliced thin and suteed
4 tablespoons sour cream, fat free
1/4 cup pico de gallo or no-salt-added salsa (suc as Erico's Salsa)
2 tablespoons cilantro (optional) chopped

Instructions

Heat a griddle or grill over low heat, add tortilla to warm.
Turn tortilla over and spread cheese all over the bread.
Spread cooked vegetables on half of the bread only.
When cheese begins to melt, fold in half to cover the vegetables, use a lifter to press firmly.
Flip on the other side for 2 minutes and press.
Cut into four pieces and serve two pieces per person with fat free sour cream and Pico de gallo.

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