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Ingredients
- 2 teaspoons olive oil
- 1 cup very thinly sliced cabbage
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon curry powder
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves minced
- 1 cup mashed peeled potato cooked without salt or fat
- 1/4 cup frozen green peas thawed
- 1 tablespoon low-sodium soy sauce
- 8 6-inch fat-free flour tortillas
- 1 cup (4 ounces) shredded Muenster cheese
Preparation
Step 1
Preheat oven to 350º.
Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.
Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350º for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.
Serving Size: 1 quesadilla