June 3, 2012
30 min or less active, 30 min or less total, appetizer, gluten-free, main, side, summer
Sometimes it's nice to make something that doesn't involve fancy ingredients or techniques, but is just easy, simple and yummy. This quesadilla is that, and fresh and healthy too. In-season corn and zucchini are sautéed with chili powder and fresh oregano, then stuffed with local jack cheese into a wheat tortilla and cooked in a skillet until golden and melty. A great snack or easy weeknight meal.
Servings: 4
Time: Less than 30 minutes active and total
Price: About $7.10 total; $1.80 per serving
Nutrition (per serving):
Calories: 327.3
Protein: 13.g
Fat: 15.4g
Saturated fat: 6.6g
Carbohydrates: 36.3g
Fiber: 7.5g
Sodium: 506.7mg
Cholesterol: 30.3mg
High In:
Good Source:
Low In: