Directions:
- In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.
- Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.
- Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.68 Kcal (329 kJ) | ||
| Calories from fat | 39.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 9.34mg | 3% | |
| Sodium | 141.2mg | 6% | |
| Potassium | 68.9mg | 1% | |
| Total Carbs | 7.45g | 2% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 181.56 Kcal (760 kJ) | ||
| Calories from fat | 92.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 7% | |
|---|---|---|---|
| Cholesterol | 21.56mg | 3% | |
| Sodium | 325.85mg | 6% | |
| Potassium | 159.01mg | 1% | |
| Total Carbs | 17.19g | 2% | |
| Sugars | 5.92g | 10% | |
| Dietary Fiber | 1.38g | 2% | |
| Protein | 5.49g | 5% | |
| Vitamin C | 32mg | 23% | |
| Iron | 1.1mg | 3% | |
| Calcium | 70.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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