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Rolled Veggie Quesadillas
Source: dLife

Oven baked, rolled quesadilla stuffed with peppers, onions, corn, cheese, and salsa.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 288.2
Total Carbs 32.9 g
Dietary Fiber 4.0 g
Sugars 3.9 g
Total Fat 12.8 g
Saturated Fat 3.9 g
Unsaturated Fat 0.5 g
Potassium 232.9 mg
Protein 10.3 g
Sodium 426.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 tbsp  olive oil
2 each  large green bell peppers
4 each  scallions
1 tsp  black pepper
1 pinch  salt
4 oz  Cheese, monterey jack, shredded
1 cup  canned sweet yellow corn, drained
2 tbsp  fresh lime juice
6 each  whole wheat tortillas
0 1/4 cup  salsa
  1. Preheat the oven to 350°F.
  2. In large skillet, heat oil over medium-high. Add peppers, scallions, salt, and pepper. Cook until tender, about 5 minutes. Remove from heat and cool.
  3. Add cheese, corn, and lime juice to cooled skillet. Blend all ingredients well.
  4. Place tortillas on flat work surface. Divide and spread vegtable mixture on each tortillas, leaving a 2" border at bottom edge. Spread 2 teaspoons of salsa on top. Roll up tortillas halfway, fold ends in, then continue rolling until they form a thick cylinder.
  5. Place quesadillas, seam side down, on baking sheet. Bake 5 minutes, flip quesadillas, and cook an additional 5 to 10 minutes or until the cheese has melted. Serve warm or at room temperature.

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