Vegetable Quesadilla and Guacamole Recipe

Looking for an easy Vegetable Quesadilla and Guacamole recipe? Learn how to make Vegetable Quesadilla and Guacamole using healthy ingredients.


Submitted by agrizas

Makes 4 servings



The quesadilla is a dish that is filled with many of the great flavors or Mexico. Unfortunately, a lot of the flavor comes from hidden fat. This recipe transforms an unhealthy food into a delicious and healthy dish by changing the type of cheese used, filling it with fresh vegetables, and serving it with a new version of guacamole you will love! This quesadilla is fun to make, will satisfy you, and is full of vitamins, minerals, healthy fat, lean protein, and fiber to help you make good food choices while still loving what you eat.

Recipe Ingredients for Vegetable Quesadilla and Guacamole

1 large Onions
4 serving Corn Tortillas
6 oz Fat Free Cheddar
1 large Squash, Summer, Zucchini, Includes Skin
8 oz Mushrooms
0.667 oz Extra Virgin Olive Oil
0.5 tsp Pepper, Black
1 avocado, NS as to Florida or California Avocados
1 pepper Peppers, Jalapeno
0.75 cup Coriander Leaves
3 medium (3/4" to 1" dia) Radishes
1 medium Carrots

Recipe Directions for Vegetable Quesadilla and Guacamole

  1. Scrub the zucchini well under running water and wipe the mushrooms clean with a damp towel (do not run under water or they will become chewy).

  2. Slice the onions thin; slice the zucchini into thin half-moons; cut the mushrooms into medium slices; and chop the garlic very small.

  3. For the guacamole, peel the carrot and cut the ends of the radish and carrot, and then grate (or chop very small) them. Cut open the jalapeno, remove the seeds, and chop very small. Chop the garlic and the onion very small. Wash and dry the cilantro, and chop it roughly. Mix everything together in a bowl. Cut the avocado in half and remove the pit; slice the avocado into small pieces in the skin, and then turn it inside out so the pieces fall into the bowl. Add the juice from the lime and salt. Use a fork to smash the avocado and mix all of the ingredients together. Taste and add more lime, chili, or cilantro to your taste.

  4. Add the olive oil to a large pan and heat over medium heat. Add the onion and cook until golden and a little soft (about 4 minutes). Add the garlic, zucchini, salt and pepper, and cook for 2 minutes. Add the mushrooms, and continue to cook everything until the mushrooms are just starting to soften.

  5. Place a corn tortilla in a warm pan, sprinkle with a palm full of cheese evenly over the tortilla. Then add a large scoop of the hot vegetables on top of the cheese on one half of the tortilla only. Spread the vegetables evenly on the one half and then fold the tortilla in half. Press the tortilla flat with a spatula, fork, or spoon for 30 seconds, and then flip it over and press the other side for 30 seconds. Take the quesadilla out of the pan, cut into 3 slices, and serve with one scoop of the guacamole. Repeat the directions for the other quesadillas.

Categories

Cheese, Herbs, Vegetables, Appetizers, First Course, Main Dish, Snacks, American-Southwestern, Mexican

Nutrition Facts
Serving Size 357.3g
Amount Per Serving
Calories
382
Calories from Fat
110
% Daily Value*
Total Fat
12.2g
19%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
557mg
23%
Potassium
774mg
22%
Total Carbohydrates
44.9g
15%
Dietary Fiber
9.2g
37%
Sugars
6.2g
Protein
21.0g
Vitamin A 72% Vitamin C 44%
Calcium 52% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
A-
  Good points
  • Very low in cholesterol
  • High in calcium
  • High in vitamin A
  • High in vitamin C
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