Vegetable Quesadillas

Name: Vegetable Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 946 milliliters fresh broccoli florets; 1 teaspoon canola oil; 1 teaspoon chili powder; 12 6-inchs (6 inch) flour tortillas; 1 Tbsp minced fresh cilantro; 2 garlic cloves, minced; 1 teaspoons ground cumin; 1 jalapeno pepper, seeded and chopped; 355 milliliters shredded reduced-fat mexican cheese blend; 2 smalls sweet red pepper, julienned; 0 teaspoons salt

Vegetable Quesadillas is a vegetarian recipe with 2 servings. This hor d'oeuvre has 906 calories, 42g of protein, and 32g of fat per serving. This recipe covers 54% of your daily requirements of vitamins and minerals. A mixture of bell pepper, ground cumin, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Ingredients

Servings:

946milliliters

fresh broccoli florets 1teaspoon

canola oil 1teaspoon

chili powder 126-inchs

(6 inch) flour tortillas 1Tbsp

minced fresh cilantro 2

garlic cloves, minced 1teaspoons

ground cumin 1

jalapeno pepper, seeded and chopped 355milliliters

shredded reduced-fat mexican cheese blend 2smalls

sweet red pepper, julienned 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.