Veggie-Stuffed Quesadillas
Recipe from
Better Homes and Gardens
This makes a great low calorie, low fat snack for a crowd.
Servings:
10 servings
Prep Time:
20 mins
Total Time:
25 mins
Ingredients
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2 smallgreen and/or red sweet peppers, cut into thin stripssee savings
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1 smallred onion, cut into thin 1-inch-long stripssee savings
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2 teaspoonsolive oil or cooking oilsee savings
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1/2 teaspoonground cuminsee savings
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1/2 teaspoonchili powdersee savings
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2 tablespoonssnipped fresh parsley or cilantrosee savings
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1/3 cupreduced-fat cream cheese (tub style)see savings
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5 6- to 7-inchflour tortillassee savings
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Salsa (optional)see savings
Directions
1.
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 parsley. 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 an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon 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.
Nutrition information
Per serving: Calories 85, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 118 mg, Carbohydrate 11 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 4%, Iron 4%. Exchanges: Vegetable .5, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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