Veggie Style Quesadilla Recipe
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Veggie Style Quesadilla Recipe
Our quesadillas bring a Mexican twist to your dining table. Filled with melted cheese, veggies, and prunes, they are easy to assemble for a quick yet hearty meal.
Serving Size: 4
Calories: 930
Carbohydrates: 102g
Protein: 28g
Fat: 48g
Fiber: 11g
Sugar: 27g
Ingredients
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8 oz sliced mushrooms
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1 zucchini, diced
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5 tbsp canola oil, divided
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Salt & freshly ground pepper to taste
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6 large tomatoes, diced, divided
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1 cup Sunsweet Prunes, divided
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1 cup chopped mixed herbs (e.g. parsley, cilantro, chives)
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2/3 cup chopped walnut pieces
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8 large wheat or corn tortillas
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1¼ cup grated Cheddar cheese
Instructions
Heat 1 tbsp of oil in skillet set over medium-high heat, add mushrooms and cook for 5 to 8 minutes or until softened and starting to brown. Then add the zucchini and cook for 4 to 5 minutes, season with salt and pepper then remove from heat.
Dice ¼ cup prunes and mix with chopped herbs and half of the tomatoes.
In a separate skillet set over medium heat, heat 1 tsp oil. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, a couple of whole prunes, a quarter of the remaining diced tomatoes and about a quarter of the grated Cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat.
Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy and brown. Repeat with the remaining tortillas.
To serve, cut each quesadilla into 6 wedges and serve with the tomato and prune mixture.
Sunsweet Products Used
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