Kids love them because they're a vehicle for cheese, parents love them because they also contain nutritious vegetables.
Ingredients
- 1/4 cup carrot, grated
- 1/4 cup broccoli, cooked and chopped
- 1 tablespoon yellow or Vidalia onion, chopped (optional)
- 1/3 cup reduced-fat Monterey Jack or Cheddar cheese, shredded
- 1/2 teaspoon canola oil
- 1 10-inch (burrito-style) flour tortilla
- 1 tablespoon salsa or taco sauce
Instructions
- In a medium-size bowl, mix together the carrot, broccoli, onion (if desired), and cheese.
- Set a large nonstick frying pan over medium heat and thinly coat the bottom of the pan with canola oil. Place a tortilla in the pan, cover it with the cheese-veggie mixture, and drizzle the salsa or taco sauce on top.
- When the bottom of the tortilla is lightly browned and the cheese has melted, fold the quesadilla in half and transfer it to a plate. Cut it into quarters and serve hot. Makes 1 quesadilla.
