Garden Quesadillas
(from maggiemae’s recipe box)
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.
Source: http://www.culinarycafe.com/Sandwiches/Garden_Quesadillas.html (from RecipeThing user reenum)
Prep time: 20 minutes
Cook time: 5 minutes
Serves 4 people
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)
Directions
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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.
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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.