GARDEN QUESADILLAS

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Garden Quesadillas image

A lighter, lower fat version of quesadillas. Makes a nice lunch, supper or can be used as an appetizer. Please feel free to adjust the spices to match your own tastes...

Provided by _Pixie_

Categories     Lunch/Snacks

Time 20m

Yield 6 Quesadillas

Number Of Ingredients 15

1 clove garlic, minced
1 onion, cut into thin 1 inch long strips
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1 cup sliced mushrooms
1 jalapeno pepper, thinly sliced (optional)
3 green onions, chopped
1/3 cup tomatoes, diced
1 teaspoon olive oil
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons snipped fresh cilantro (optional)
1/2 cup fat free cream cheese
6 whole wheat tortillas (6" or 7")

Steps:

  • Preheat oven to 425 degrees F.
  • Heat 1 tsp olive oil in a large non-stick frying pan.
  • Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
  • Add the red and green peppers, mushrooms, jalapeno pepper.
  • Cook until the veggies are tender but not overcooked.
  • Approx 3-5 minutes.
  • Stir in the black pepper, cumin, chili powder and cilantro until well blended.
  • Spread 1/2 of one side of each tortilla with cream cheese.
  • Top the cream cheese evenly with the cooked veggies staying about 1/2" away from the edge.
  • Sprinkle the veggies evenly with the green onions and diced tomato.
  • Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
  • Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
  • Cut into wedges if serving as an appetizer.
  • If desired serve with salsa and/or fat-free sour cream.

Nutrition Facts : Calories 180.1, Fat 4.1, SaturatedFat 0.5, Sodium 470.2, Carbohydrate 31, Fiber 1.7, Sugar 2.8, Protein 5.7

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