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Vegetable Quesadillas

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Servings: Serves 4

Cook Time: 8 minutes

Prep Time: 15 minutes


8 each ( 6-inch) corn tortilla
1 1/2 cups Hannaford shredded colby-monterey jack cheese blend
3/4 cup fresh or frozen and thawed corn
1/3 cup Fresh broccoli, finely chopped
1 each (4 oz) can chopped green chilies
1 cup low-fat sour cream


1. Preheat 2 large skillets over medium-,-low heat
2. In each skillet, layer a tortilla topped with cheese, corn, broccoli and green chilies. Cover with a second tortilla. Cook until tortilla is golden and cheese is melted, about 3-,-4 minutes. Flip and cook reverse side until golden. Repeat with remaining tortillas and ingredients
3. Cut into wedges and serve with sour cream

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 501 kcal (25%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 21 g (105%)
Cholesterol 75 mg (25%)
Sodium 345 mg (14%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 8 g (32%)
Protein 23 g (38%)
Vitamin A 988 IU (19%)
Vitamin C 36 mg (60%)
Calcium 475 mg (9%)
Iron 6 mg (10%)

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