Applebee's® Low-Fat Veggie Quesadilla

Thursday, March 11, 2010


1/2 tablespoon canola oil
1/2 cup sliced mushrooms
1/3 cup shredded carrot
1/3 cup chopped broccoli
2 tablespoons diced onion
1 tablespoon diced red bell pepper
1 teaspoon soy sauce
dash cayenne pepper
dash black pepper
dash salt
2 10-inch whole wheat flour tortillas
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded fat-free mozzarella cheese
nonstick cooking spray

On the Side

fat-free sour cream
Pace Picante salsa
shredded lettuce

1. In a frying pan that has a bigger diameter that the tortillas, saute the vegetables in the oil over medium/high heat for 5 to 7 minutes. Season with soy sauce, peppers, and salt.

2. Pour the vegetables into a bowl, and place the frying pan back on the heat, but reduce the heat to medium/low.

3. Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. Spread the vegetables over the cheese, then sprinkle the rest of the cheeses over the vegetables. Put the second tortilla on top, and cook for 1 to 2 minutes, or until heated through and the cheese is melted. Flip the quesadilla over and cook 1 to 2 more minutes.

4. Slice the quesadilla onto a cutting board and slice it like a pizza into 6 equal pieces. Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side.

Serves 2 as an appetizer.


Post a Comment