Place poblano & red pepper on foil-lined cookie sheet. Broil 10 mins, turning occasionally. Let stand. Peel peppers & cut into thin strips.
Meanwhile, saute onion over med-high heat for approximately 3 mins. Add squash and saute additional 3 mins. Add peppers and mushrooms to skillet. Cook 3-5 mins. Season with salt & pepper.
Sprinkle cheeses on 2 tortillas. Top each with one half veggie mixture. Sprinkle with more cheeses. Place tortilla on top of each.
Place 1 quesadilla in skillet over medium to med-high heat. Cook 5 mins or until crisply toasted. Flip over and repeat. Cut into wedges.
Serve with fat free sour cream on side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1215g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 178 (11%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 5.1mg||2 %|
|Sodium 390.6mg||13 %|
|Potassium 2562.2mg||67 %|
|Total Carbohydrate 325.5g||96 %|
|Dietary Fiber 48.7g||195 %|
|Sugars, other 276.9g|
|Protein 45.2g||65 %|
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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: 1587
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