Vegetable Quesadillas

Learning To Cook For Two= Vegetable Quesadillas


8 (6-inch) flour tortillas (I used Ole Mexican Foods, Tortilla Wraps, High Fiber, Low Carb)

1/2 teaspoon olive oil

1 medium red onion, finely chopped

1 large red bell pepper, thinly sliced

1 cup frozen corn kernels (I used whole kernel corn from a can, not frozen)

1 teaspoon ground cumin

3/4 teaspoon dried oregano

1/4 cup chopped cilantro (I used 1/8 cup dried cilantro)

1 1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (I used Colby Jack, full-fat, because that’s what I had in the fridge)

1 1/2 cups salsa

1/4 cup reduced-fat sour cream



  1. Adjust the oven racks to divide the oven into thirds.  Pre-heat oven to 375 degrees.  Arrange 4 of the tortillas on a baking sheet.Pre-oven Vegetables Quesadillas
  2. Heat a non-stick skillet over medium heat.  Swirl in the oil, then add the onion and pepper.  Sauté until softened, 6 minutes.  Stir in the corn, cumin, and oregano; cook until the vegetables are tender-crisp, 4 minutes more.  Remove from the heat; stir in the cilantro.
  3. Sprinkle half of the cheese evenly over the tortillas on the baking sheet, leaving a 1/2 inch border.  Spoon the vegetable mixture on the top, dividing evenly among the tortillas and spreading level.  Sprinkle on the remaining cheese and top with the 4 remaining tortillas, pressing lightly on top
  4. Bake until golden brown and the cheese is melted, 10 minutes, rotating the baking sheet halfway through.  Cut each quesadilla into 8 wedges and serve with salsa and sour cream.

Vegetable Quesadillas


Recipe:  Weight Watchers 50th Anniversary Cookbook, pg. 194

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