Quesadillas

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 6

Serving Size: 1 quesadilla

Ingredients

6 Flour tortilla shells, 12 inch
1 cup Zucchini, sliced thin
1 cup Red onions, sliced thin
1 cup Yellow squash
½ cup Frozen whole kernel corn
1 tablespoon Olive oil
6 ounces Non-dairy mozzarella cheese, shredded

Preparation

1. Add oil to pan or griddle and sauté zucchini, red onions and yellow squash until they soften, about 4 minutes.
2. Add corn and cook for 3-4 minutes. Mix with zucchini mixture.
3. Heat tortillas on flat top. Divide the zucchini mixture between 6 of the tortillas.
4. Put one ounce of mozzarella on each of the tortilla and fold the tortilla in half. Continue to cook until golden brown and flip till golden brown.
5. Cut into thirds and serve.

Nutrition information

Calories: 247 Total Fat: 10g Saturated Fat: 3g Carbohydrate: 32g Protein: 5g Sodium: 503mg Vitamin A: 3μg Vitamin C: 3mg Calcium: 86mg Iron: 2mg Folic Acid: 106μg