Garden Quesadillas Recipe
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When you're looking for a healthy appetizer, turn to this quesadilla stuffed with fat-free cream cheese and sweet peppers.
Ingredients
- 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 and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and 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.
- 1/2 vegetable, 1/2 starch.
- Calories 58, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 51 mg, Carbohydrate 8 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 5%, Vitamin C 20%, Calcium 5%, Iron 3%. Exchanges: Vegetable .5, Starch .5.
- Percent Daily Values are based on a 2,000 calorie diet
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