Pepper Quesadillas Note from Cheri: This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis. This is a simple yet flavorful salad -- a tasty twist on traditional coleslaw. 1-1/2 T vegetable oil 1 lg sweet green pepper, thinly sliced 1 lg sweet red pepper, thinly sliced 1 lg sweet yellow pepper, thinly sliced 1 lg onion, thinly sliced 1 (4 oz) can chopped green chilies, drained 1/2 tsp. ground cumin 6 (8 inch) flour tortillas 2 C fat-reduced Monterey Jack cheese, shredded Serves 6 Preheat oven to 425° F degrees. In a large skillet, over medium-high heat, heat oil and sauté peppers, onion and chilies for 5 to 7 minutes. Stir in cumin, then drain, reserving liquid. Sprinkle half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place on a baking sheet. (You can overlap a bit to fit). Brush with reserved liquid. Bake 7 to 10 minutes, or until cheese is melted. Cut each tortilla into thirds and serve warm with salsa. Per Serving: 173 Cal 6 g Fat 26 g Carb 4 g Protein 0 mg Cholesterol 239 mg Sodium 3 g Fiber Exchanges: 1-1/2 Bread 1 Vegetable 1 Fat
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