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Vegetarian Corn Quesadillas (Gluten Free)
Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

The great, fresh flavors of avocado, hot peppers and scallions melt together with cheddar cheese in these warm gluten free, vegetarian quesadillas.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 143.3
Total Carbs 11.6 g
Dietary Fiber 2.3 g
Sugars 3.5 g
Total Fat 6.7 g
Saturated Fat 1.9 g
Unsaturated Fat 0.6 g
Potassium 264.7 mg
Protein 8.9 g
Sodium 492.1 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables
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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2 floz  medium corn tortilla
2 tbsp  low fat cheddar cheese, shredded
2 tbsp  chopped scallions
0 1/4 each  fresh avocado
1 tbsp  sliced jalapeno peppers
2 tbsp  canned black olives
0 1/2 cup  salsa
2 tbsp  fat free sour cream
  1. Heat tortillas on both sides in a sauté pan (until they start to puff).
  2. While each tortilla is still in sauté pan on one side of tortilla place ½ cheese, scallions, avocado, jalapeno pepper, olives, and one tablespoon of salsa.
  3. When cheese starts to melt fold tortilla in half remove from pan wrap in aluminum foil and repeat with second tortilla.
  4. Keep in a warm oven until ready to serve.
  5. Serve with remaining salsa and sour cream as a garnish.

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