I feeble to use a elephantine-elephantine version of quesadillas: typical tortillas, typical cheese and sour cream, fried in oil, and so forth. This slimmed-down version is each lower in elephantine and extra filling as a consequence of of the added greens.
Commercial – Continue Reading Below
- 1 trim carrot
- 1/4 lb. mushrooms, thinly sliced
- 1 trim zucchini, halved and thinly sliced
- 1 tsp. garlic powder
- 8 kit dead or flavored 99% elephantine-free tortillas (8″ in diameter)
- 1 c. (4 oz.) diminished-elephantine shredded Mexican cheese
- 1 c. salsa
- 1 c. elephantine-free sour cream
-
- Step 1Preheat the oven to 400°F. Coat a baking sheet with cooking spray. Coat a skillet with cooking spray and self-discipline it over medium heat. Add the carrot and cook dinner for 1 minute. Add the mushrooms and zucchini, and cook dinner for 4 minutes, or till the carrots are relaxed. Toss with the garlic powder.
- Step 2Notify 4 tortillas on the baking sheet and sprinkle them with half of the cheese. Add a layer of the greens and high with the final cheese. Gently press the final tortillas on high.
- Step 3Bake for six to eight minutes, or till the tortillas explore crisp and the cheese is melted. Slash the quesadillas into wedges. Serve with the salsa and sour cream.
