Garden quesadillas

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Garden quesadillas calories by ingredient

Introduction

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Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 10

Ingredients

2 small green and/or red sweet peppers, cut into strips

1 small onion, cut into thin, 1" long strips

1 large tomato, chopped

2 tsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder

2 tbsp fresh cilantro

1/3 cup lowfat cream cheese

5 6-7" whole wheat tortillas

Directions

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.