Cabbage and Carrot Quesadillas with Peanut Sauce - Capital Area Food Bank
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Cabbage and Carrot Quesadillas with Peanut Sauce

By cafb March 30, 2018

250 calories | 27g carbs | 10g fat (2.5g sat fat) | 8g protein |395mg sodium | 4g fiber per serving

Serves 8 for $4.30

Ingredients

  • 4 tablespoons oil, divided
  • ½ head red or green cabbage, cored and thinly sliced
  • 2 carrots, shredded using the large holes of a box grater
  • 8 flour tortillas
  • ½ cup peanut butter
  • 1 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon chopped cilantro

Instructions

  1. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Add cabbage and cook 10 minutes until cabbage begins to soften, stirring occasionally. Add carrots and cook 5 more minutes.
  2. Move mixture to a bowl and wipe out the pan.
  3. Place ½ cup of the filling on one half of a tortilla, fold in half, and press down. Repeat with remaining tortillas.
  4. Heat remaining oil in the large non-stick skillet over medium heat.
  5. Place 2 tortillas in the skillet and cook until golden, about 5 minutes. Flip and cook until golden, about 3 minutes.
  6. Stir together the peanut butter, soy sauce, vinegar, cilantro, and ½ cup water until a smooth sauce forms. Add more water for thinner consistency.
  7. Cut quesadillas into wedges and enjoy with the peanut dipping sauce

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