1. Preheat broiler
2. Place poblano and bell pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionaly. Place poblano and bell pepper in a zip top plastic bag; seal. Let stand 15 minutes. Peel poblano and bell pepper; discard seeds and membranes. Cut peeled peppers into thin strips.
3. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add onion; saute 3 minutes or until the onion is lightly browned. Add squash and garlic; saute 3 minutes. Add pepper strips and mushrooms; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and pepper.
4. Sprinkle 2 tablespoons Monterey Jack and 1 tablespoon goat cheese, and 1 1/2 teaspoons cilantro over each vegetable-topped tortilla; top each with remaining tortillas.
5. Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.
For a smokier flavor, grill the vegetables instead of sauteing them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 12|
|Calories from Fat: 53 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 12.1mg||4 %|
|Sodium 196.8mg||7 %|
|Potassium 172.7mg||5 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.6g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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