Garden quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 small green and/or red sweet peppers, cut into strips1 small onion, cut into thin, 1" long strips1 large tomato, chopped2 tsp olive oil1/2 tsp ground cumin1/2 tsp chili powder2 tbsp fresh cilantro1/3 cup lowfat cream cheese5 6-7" whole wheat tortillas
Preheat oven to 425.
1. In a large, nonstick skillet cook peppers and onion in 1 tsp of the oil for 3-5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in the cilantro. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on ungreased baking sheet. Brush tortillas with remaining oil. Bake at 425 for 5 minutes. Cut each quesadilla into 4 wedges. Serve with warm salsa, if desired.
Makes 10 servings (each serving is 2 of the wedges, or 1/4 of the total tortilla)
*adapted from BH&G New Dieter's cookbook
Number of Servings: 10
Recipe submitted by SparkPeople user HIPTEACHERGIRL.
1. In a large, nonstick skillet cook peppers and onion in 1 tsp of the oil for 3-5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in the cilantro. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on ungreased baking sheet. Brush tortillas with remaining oil. Bake at 425 for 5 minutes. Cut each quesadilla into 4 wedges. Serve with warm salsa, if desired.
Makes 10 servings (each serving is 2 of the wedges, or 1/4 of the total tortilla)
*adapted from BH&G New Dieter's cookbook
Number of Servings: 10
Recipe submitted by SparkPeople user HIPTEACHERGIRL.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 3.9 g
- Cholesterol: 4.4 mg
- Sodium: 226.6 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
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