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Ingredients
US|METRIC
8 SERVINGS
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Directions
- Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook vegetables with chili powder, stirring occasionally, until tender, about 10 minutes. Remove from heat and let stand until warm. Stir in cheese and cilantro.
- Melt remaining 2 tablespoons Spread and brush one side of each tortilla. Turn tortillas over and arrange vegetable mixture evenly over half of each tortilla. Fold tortillas in half over filling.
- Heat clean large nonstick skillet over medium-high heat and cook quesadillas, in batches, turning once, until crisp and cheese is melted, about 2 to 4 minutes. Cut each quesadilla into 4 wedges.
NutritionView More
150Calories
Sodium9% DV220mg
Fat9% DV6g
Protein8% DV4g
Carbs7% DV22g
Fiber16% DV4g
Calories150Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium210mg6% |
Protein4g8% |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber4g16% |
Sugars0g0% |
Vitamin A90% |
Vitamin C15% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)

Olivia V. 5 years ago
This was awesome... Couldn't figure out how to cut yellow squash without skin but it was good with just zuccinhi and more seasonsings... My boyfriend loved them! Added black beans to the mix...

t t. 5 years ago
Very good. I would suggest adding more seasonings or hot sauce because they are slightly flavorless. Overall good and I would make them again.