Veggie-stuffed quesadillas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 83.4
- Total Fat: 3.7 g
- Cholesterol: 3.2 mg
- Sodium: 186.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.5 g
View full nutritional breakdown of Veggie-stuffed quesadillas calories by ingredient
Introduction
10 servings=85 calories each 10 servings=85 calories eachNumber of Servings: 10
Ingredients
-
2 small green and or red peppers, cut into thin strips
1 small red onion, cut into 1" long strips
2 tsp olive oil or cooking oil
1/2 tsp ground cumin
1/2 tsp chili powder
2 tbs snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6 to 7-inch flour tortillas
Salsa (optional)
Directions
1. In a large nonstick skillet cook sweet peppers and onion in 1 tsp oil for 3 to 5 minutes. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
2. Spread cream cheese over half of 1 side of each tortill. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with remaining 1 tsp 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. 2 wedges equal 1 serving.
Number of Servings: 10
Recipe submitted by SparkPeople user EXPERTREADER.
2. Spread cream cheese over half of 1 side of each tortill. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with remaining 1 tsp 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. 2 wedges equal 1 serving.
Number of Servings: 10
Recipe submitted by SparkPeople user EXPERTREADER.