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Dinner Tonight: January 23, 2018 Baked Veggie Quesadillas

Baked Veggie Quesadillas

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What would the world be like if we could all live forever?

This recipe originated with our friends at Recipe for Success. It’s a definite crowd-pleaser, comes together quickly, and can be personalized to suit any palate. Let each person assemble their own to cut down on the dinner preparation workload and dial up the fun!

Ingredients

  • 6 7 – 8 ” whole wheat tortillas
  • 1 ½ cup low – fat mozzarella, shredded
  • 1 Green onion (scallion)
  • 3 cups assorted mixed vegetables
  • 1 tablespoon Extra virgin olive oil
  • 1 cup low – fat sour cream
  • 1 tablespoon Chopped fresh herb(s) of your choice
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions

  1. Clean and chop vegetables into bite sized pieces.
  2. Add 1 tablespoon olive oil to a sauté pan over medium heat. Add the vegetables and sauté until they are just soft.
  3. Remove from heat and set aside.
  4. Preheat oven to 400 °F. Lay 3 of the tortillas on a sheet pan.
  5. Chop scallions into small pieces.
  6. Evenly spread the mozzarella onto the tortillas.
  7. Sprinkle the sautéed veggies and chopped green onion over all 3 tortillas. Cover each tortilla with the remaining 3 tortillas .
  8. Place sheet pan in oven. Bake 5 minutes until tortillas are crisp and the cheese is melted.
  9. Place a quesadilla on a cutting board and cut into fourths.
  10. Mix the chopped herbs, sour cream, and lemon juice in a small bowl. Add salt and pepper to taste.
  11. Serve the quesadillas with the herbed sour cream as a dip and enjoy!

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