Vegetable Quesadillas


1 cup green bell peppers, chopped

1 cup fresh kernel corn

3/4 cup green onion, chopped

1 cup Roma tomatoes, chopped

2 tbs cilantro, chopped

4 6" flour tortillas

1/2 cup reduced-fat cheddar cheese, shredded


  1. Spray a medium skillet with nonstick cooking spray. Saute bell pepper and corn over medium heat until softened, about 5 minutes.
  2. Add green onion and tomato; cook for several minutes more until heated through; add cilantro.
  3. Heat tortillas in a large skillet over high heat; Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisped and lightly brown.  Serve while hot.
Recipe based on content provided by

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