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No matter what your cooking, good thing happen when you start with real, simple ingredients. This is exactly why there is a new simple recipe for the new Original I Can’t Believe It’s Not Butter?
- Made with a delicious blend of plant-based oils, purified water and a pinch of salt
- has 70% less saturated fat and 30% fewer calories than butter*
- has No hydrogenated oils (0g trans fat per serving*)
- is Excellent source of omega-3 ALA**
- is Cholesterol-free
- and has Fresh butter taste
I tried out the new Original I Can’t Believe It’s Not Butter with a recipe for Veggie Quesadillas I adapted from Walmart’s website. Quesadillas are one of my favorite go to recipes and I loved the idea of making one filled with flavorful veggies.
I cooked the veggies up in a tablespoon of Original I Can’t Believe It’s Not Butter until tender. I use yellow squash, onion, mushrooms, and green pepper – some of my favorite veggies!
Once the veggies were cooking I mixed in a little shredded cheddar cheese. Since the veggies are warm the cheese melts over all the veggies and helps hold them all together once they are in the quesadilla.
Flour tortillas then get brushed with some melted Original I Can’t Believe It’s Not Butter and filled them with the veggie mix, then is cooked until both sides are crisp and golden.
I loved the quesadilla by itself but it was also tasty served up with some salsa. I like the fresh kind you can find in the refrigerated section of your local store. This recipe is gonna be one of my favorite quick lunch recipes now.
Veggie Quesadillas
Ingredients
- 3 Tbsp I Can’t Believe It’s Not Butter!® Spread, divided
- 4 cups chopped assorted vegetables, (I used 2 cups sliced mushrooms, 1 cup diced yellow squash, 1/2 cup diced onion, and 1/2 cup diced green pepper)
- 3/4 tsp chili powder
- 1 cup shredded 2% cheddar cheese
- 2 Tbsp chopped fresh cilantro leaves
- 4 (10-in.) burrito size flour tortillas
Instructions
- In a large nonstick skillet, melt 1 tablespoon I Can’t Believe It’s Not Butter!® Spread over medium 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.
- Arrange vegetable mixture evenly over two of each tortillas with sides coated with spread facing down. Top with the remaining two tortillas with spread side facing up.
- Heat clean large nonstick skillet over medium 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. Serves 4.
*58% vegetable oil spread contains 8g fat (2g saturated fat, 0g trans fat) and 70 calories per serving
**Contains 460mg of omega-3 ALA per serving – 28% of the 1.6g daily value for ALA
Disclosure: This is a sponsored post.
