VEGGIE QUESADILLA CALORIES RECIPES
VEGGIE QUESADILLA | RECIPES | HMR PROGRAM
This healthier quesadilla is loaded with roasted vegetables and a touch of cheese for the perfect balance of flavors. Colorful bell peppers, sweet potato, and creamy avocado makes this meal a treat for the eyes and the mouth! This recipe supports the Phase 2 diet plan. This recipe makes 1 serving at 300 calories.
Provided by HMR Team
Total Time 35 minutes
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450 degrees and prep baking sheet with aluminum foil and cooking spray.
- 2. Spread bell pepper and sweet potato evening onto pan and sprinkle with salt, pepper, paprika, and cumin. Then bake for about 20-25 minutes, flipping halfway.
- 3. Spread avocado onto half of the wrap then add the roasted vegetables on the same half. Sprinkle with lime juice and then top with shredded cheese.
- 4. Fold the wrap in half to cover the veggies. Place in a pan over medium heat and cook until golden brown on one side, about 2-4 min. Then flip and cook other side until golden brown, about 2 min.
- 5. Cut into quarters to serve.
Nutrition Facts : ServingSize 1, Calories 300
VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
Total Time 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
- Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
- Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
Nutrition Facts : Calories 485 calories, FatContent 20.5 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 61.7 g carbohydrate, SugarContent 10 g sugar, SodiumContent 1.4 g salt, FiberContent 5.3 g fibre
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ROASTED VEGETABLE QUESADILLAS RECIPE: HOW TO MAKE IT
These quesadillas get their unique flavor from a special blend of roasted veggies. They’ll be a popular finger food at your Halloween gathering. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.3
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 140 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 140 calories per serving
- Preheat oven to 425°. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 10-15 minutes. Reduce heat to 350°., Divide vegetable mixture evenly between 2 tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake until cheese is melted, 8-10 minutes. , Cut each quesadilla into 6 wedges. If desired, garnish with guacamole, sour cream, salsa and olives.
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