Vegetable Quesadilla

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0.9 min read
Wraps Pritikin Recipes

Vegetable Quesadilla

This recipe is by a guest favorite at the Pritikin Center. Pritikin Cooking School Chef, Ernesto Alonso Aguila.
Course: Appetizer, Entertaining, Lunch, Main Dish, Vegetarian
Cuisine: American, Mexican, Vegetarian
Yield: 4 people


  • 2 each tortilla ( Whole-wheat)
  • 4 tablespoons mozzarella cheese, shredded (fat-free)
  • 4 cup vegetables sliced thin and suteed
  • 4 tablespoons sour cream, fat free
  • 1/4 cup pico de gallo or no-salt-added salsa (suc as Erico's Salsa)
  • 2 tablespoons cilantro (optional) chopped


  • Heat a griddle or grill over low heat, add tortilla to warm.
  • Turn tortilla over and spread cheese all over the bread.
  • Spread cooked vegetables on half of the bread only.
  • When cheese begins to melt, fold in half to cover the vegetables, use a lifter to press firmly.
  • Flip on the other side for 2 minutes and press.
  • Cut into four pieces and serve two pieces per person with fat free sour cream and Pico de gallo.
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