Garden Quesadillas
Most quesadillas send your calorie budget through the roof
because of all the cheese. This vegetable-stuffed version uses
fat-free cream cheese and sweet peppers, saving you calories and fat.
2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh cilantro
1/3 cup fat-free cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)
In a large nonstick skillet
cook sweet peppers & onion in 1 teaspoon of the oil for 3 to 5 minutes
or until crisp-tender.
Stir in cumin & chili powder.
Cook & stir for 1 minute more. Stir in cilantro.
Set vegetables aside.
Spread cream cheese over half of 1 side of each tortilla.
Top with pepper mixture.
Fold tortilla in half over peppers, pressing gently.
Place tortillas on an ungreased large baking sheet.
Brush tortillas with the remaining oil.
Bake in a 425 degree F. oven
for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm.
If desired, pass the salsa. Makes 10 servings.
Nutrition facts per serving: 58 calories, 2 g total fat,
0 g saturated fat, 1 mg cholesterol, 51 mg sodium, 8 g
carbohydrate, 1 g fiber, 2 g protein, 5% vitamin A, 20%
vitamin C, 5% calcium, 3% iron.
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