Veggie Quesadillas

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NUTRITION per serving: 206 Calories; 6g Fat; 7g Protein; 33g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 499mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 4

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  • 4

Ingredients

  • Water/oil mixture
  • 2 small green OR red bell peppers, seeded, deribbed and cut into thin strips
  • 1 small red onion, cut into thin 1-inch-long strips
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons snipped fresh cilantro
  • 1/3 cup low fat cream cheese, softened
  • 4 (6- to 7-inch) whole wheat flour tortillas
  • Salsa (optional)

Preparation

Step 1

Preheat oven to 425 degrees. In a large skillet coated with water/oil mixture, cook bell peppers and onion for 3 to 5 minutes or until tender-crisp. Stir in cumin and chili powder; cook and stir for 1 minute. Stir in cilantro; set aside. Spread cream cheese over half of 1 side of each tortilla; top with bell pepper mixture then fold the other tortilla half over the peppers, pressing gently. Place tortillas on a large un-greased baking sheet and spray lightly with water/oil mixture. Bake for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use gluten free tortillas. Make sure salsa (if using) is gluten free.

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