Prep: 5 min.
Cook: 15 min.This recipe serves:  6    
Preparation time:  5 minutes

 

Ingredients
2 tablespoons olive oil

2 green peppers, thinly sliced

4 scallions, thinly sliced

salt and freshly 

ground black pepper

1 cup grated reduced-fat Monterey Jack cheese

1 cup cooked corn kernels

2 tablespoons freshly squeezed lime juice

6 whole wheat flour tortillas

1/4 cup prepared salsa, or more to taste, drained of excess moisture

 

Nutrition Facts

Serving Size 1 quesadilla

Amount Per Serving
 

Calories 302

Total Fat 13 g

Saturated Fat 3 g

Protein 10 g

Total Carbohydrate 37 g

Dietary Fiber 1 g

Sodium 446 mg

 

Percent Calories from Fat 39%

Percent Calories from Protein 13%

Percent Calories from Carbohydrate 48%

 

Cooking Instructions

1. Preheat the oven to 350°F.

 

2. Heat the oil in a large saute pan over medium-high heat.  can help add the peppers and scallions and season with salt and pepper. Cook until tender, about five minutes. Remove from heat and cool.

 

3.  can mix the pepper and scallion mixture with the remaining ingredients, except the salsa and tortillas. Taste and season with salt and pepper, if necessary.

 

4.  can lay the tortillas out on a counter. Make it a  and spread 1/6 of the mixture down the middle of each of the tortillas leaving a 2-inch border at the bottom edge. Spread a spoonful of salsa on top. Roll up the tortillas halfway, fold in the ends and then continue rolling until they form a thick cylinder.

 

5. Set the quesadillas, seam side down on a baking sheet. Bake 5 minutes, flip the quesadillas and cook an additional five to ten minutes or until the cheese has melted.

Serve warm or at room temperature.