Smoky Squash Quesadilla

Prep Time: 15 min  |  Cook Time: 8 min  |  Servings: 4  |  Calories: 433
0 Reviews
Smoky Squash Quesadilla
Prep Time
15 min
Cook Time
8 min

Tortillas packed with sautéed slices of zucchini and summer squash, onion and chipotle chilies and melting Sargento® Ultra Thin® Colby-Jack Cheese Slices make for an excellent meal with savory notes from adobo sauce and a splash of citrus from shredded lime peel.

  • 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
  • 16 slices Sargento® Ultra Thin® Colby-Jack Cheese Slices
  • 1/3 cup light sour cream
  • 1/2 tsp. finely shredded lime peel
  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.

Serving Size 4

Calories 433

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 22.80g 35%
Sat. Fat 10.60g 57%
Mono Unsat. Fat 5.50g
Poly Unsat. Fat 1.20g
Cholesterol 43mg 15%
Sodium 763mg 31%
Total Carbohydrate 39g 13%
Dietary Fiber 2g 8%
Sugars 0g
Protein 17g
Vitamin A 56RE
Vitamin C 10mg 17%
Calcium 384mg 40%
Iron 2mg 11%