Vegetable Quesadillas

By emtoothfxr

light and healthy;serve with salsa and nonfat plain yogurt instead of sour cream

Ingredients

• 2 cups small broccoli florets
• 1 1/2 cups skim milk
• 1/3 cup + 2 tspns all-purpose flour
• 1/2 cup thawed frozen whole-kernal corn
• 1/4 cup coarsely chopped red bell pepper
• 1/4 cup coarsely chopped green chilies
• 1/2 tspn salt
• 1/8 tspn red pepper
• 1/4 cup fresh cilantro chopped
• 4 flour tortillas 6" or 2-10 inch

Details

Servings 4

Preparation

Step 1

In a lg pot of boiling water, cook broccoli 2 mins.;drain. set aside;keep warm
In small saucepan, whisk milk and flour;cook over med. heat, stirring frequently, 4-5mins.Stir in corn, bell pepper,chilies,salt and red pepper;remove from heat.stir in cilantro.
Preheat oven to 425F. Spray baking sheet with nonstick cooking spray.
Spoon 1/4 of the mixture over bottom half of one tortilla, leaving 1/2" border;fold top half over vegetable mixture and press to seal. Repeat procedure with remaining vegetable mixture and tortillas, making 4 quesadillas
Arrange quesadillas on prepared baking sheet;bake 8 mins. or until hot and bubbly. serve immediately.