Veggie Confetti Quesadillas
40 mins (prep 15, cooking 25)
13 ingredients
6 servings
The tastiest way I get my vegetables in! Try adding 1 tsp cumin, 1 tsp ground red pepper, or 1 diced medium jalapeno for something a little spicier. I use a cast iron skillet for a real quesadilla look- just be careful with the handle. And, as always, when trying to get kids to eat their vegetables, the smaller the dice, the better. You can even try grating the vegetables with a cheese grater.

Categories:  <-60-mins , north-american , presentation , main-dish , mexican , vegetarian , finger-food , vegetable , time-to-make ,
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Serving Size (188.48 g)
Servings 6
Amount per Serving
Calories 692.31 Calories from Fat 172.35
% Daily Value *
Total Fat 19.15g 176.78%
Saturated Fat 6.93g 208.01%
Trans Fat 0.02g %
Cholesterol 29.77mg 59.53%
Sodium 231.33mg 57.83%
Total Carbohydrate 101.27g 202.53%
Dietary Fiber 13.85 g 332.29%
Sugars 0.15 g %
Protein 33.27g 399.25%
Vitamin A 301.5IU% Vitamin C 0.16mg%
Calcium 314.93mg% Iron 7.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrots, medium zucchini, large, medium tomatoes, fresh cilantro, low-fat, whole wheat tortillas, plain nonfat yogurt