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Smoky Squash Quesadillas with Chipotle Lime Sour Cream

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INGREDIENTS

  • 1 each: small zucchini and yellow summer squash, thinly sliced (2 cups)
  • 1/2 cup chopped sweet or yellow onion
  • 2 tsp. canola or vegetable oil
  • 3 tsp. pureed canned chipotle chilies in adobo sauce, divided
  • 8 (6 to 7-inch) whole wheat or flavored flour tortillas
 

DIRECTIONS

  • 1

    Cook squash and onion in oil in a large nonstick skillet over medium heat 6 to 7 minutes or until crisp-tender. Remove from heat; stir in 2 tsp. chipotle chilies.

  • 2

    Coat 4 tortillas with cooking spray; arrange sprayed sides down on a foil-lined baking sheet. Place 2 slices cheese over each tortilla, tearing to fit. Top with vegetables, remaining cheese and tortillas; coat tops with cooking spray.

  • 3

    Bake in preheated 450°F oven for 4 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 4 minutes. Meanwhile, combine sour cream, remaining 1 teaspoon chipotle chilies and lime peel. Cut quesadillas into quarters; serve with chipotle lime sour cream.

Smoky Squash Quesadillas with Chipotle Lime Sour Cream
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 433

Total Fat 22.8g

Saturated Fat 11.3g

Trans Fat 5.5g

Polyunsaturated Fat 1.2g

Cholesterol 46mg

Sodium 773mg

Carbohydrates 39g

Protein 16g

Dietary Fiber 2g

Vitamin A 42%

Vitamin C 10%

Calcium 397%

Iron 2%