Ranch Quesadilla

Ranch Quesadilla


  • 1 teaspoon olive oil
  • 2 cups mixed, diced seasonal veggies (a combination of butternut squash, onion, garlic, mushrooms, frozen peas or corn kernels is nice)
  • 2 cups (9 ounces) shredded part-skim mozzarella cheese
  • 6 (6-inch) whole wheat tortillas


1. Heat oil in a nonstick skillet over medium heat. If using onions, sauté 3-5 minutes, or until soft and translucent. Add remaining vegetables. Continue cooking until all of the vegetables are soft.

2. Preheat oven to 350°.

3. Sprinkle 1/3 cup of cheese and 1/3 cup of vegetables evenly over each tortilla; fold in half. Place tortillas on baking sheet lightly coated with cooking spray. Bake for 10 minutes, or until cheese melts. Enjoy with your favorite salsa.

Variation: Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.

    Prep: 5 minutes; Cook: 13 minutes. No one can resist warm melted cheese. And you don't have to with this healthy version of a traditional quesadilla. Serve with the guacamole for a hearty appetizer or light lunch.
  • Yield: Makes 6 servings (serving size: 1 quesadilla)

Nutritional Information

Calories per serving: 224
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 14g
Carbohydrate per serving: 24g
Fiber per serving: 6g
Cholesterol per serving: 15mg
Iron per serving: 1mg
Sodium per serving: 643mg
Calcium per serving: 478mg
Jesús González of Rancho La Puerta