Vegetable Quesadillas
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
2 tablespoons vegetable oil, divided
1/2 cup finely chopped red onion
1 cup Birds Eye® Sweet Kernel Corn
1 medium zucchini, diced (about 1/2 pound)
1 cup chopped fresh mushrooms
1 can (10 oz each) Ro*Tel® Serrano Diced Tomatoes & Green Chilies, drained well
2 tablespoons chopped fresh cilantro
6 flour tortillas (12 inch)
3 tablespoons mayonnaise or melted butter
2 cups shredded Monterey Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 465 mg | 47% |
Carbohydrate | 66 g | 22% |
Cholesterol | 37 mg | 12% |
Total Fat | 31 g | 47% |
Iron | 5 mg | 28% |
Calories | 619 kcal | 31% |
Sodium | 1220 mg | 51% |
Protein | 20 g | 41% |
Saturated Fat | 12 g | 60% |
Sugars | 7 g | 1% |
Vitamin C | 8 mg | 14% |
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn to skillet and cook until lightly browned, about 6 minutes, stirring occasionally. Stir in onion and continue cooking until onion is tender, about 3 minutes. Pour vegetables into a large bowl.
Return skillet to medium heat and add remaining 1 tablespoon oil. Sauté zucchini and mushrooms until tender and lightly browned, about 5 minutes. Pour into bowl with corn. Stir drained tomatoes and cilantro into vegetable mixture.
Heat an electric griddle to 300°F or a clean large skillet over medium heat. Brush one side of each tortilla with mayonnaise or melted butter. Place mayonnaise side down on griddle, sprinkle with about 1/3 cup cheese and 3/4 cup vegetable mixture. Cook until cheese is melted and tortilla is lightly browned. Fold in half and cut into 4 wedges. Repeat with all remaining tortillas, cheese and vegetables.
Vegetable Quesadillas