VEGGIE-STUFFED QUESADILLAS

VEGGIE-STUFFED QUESADILLAS image

Number Of Ingredients 9

Previous Next

2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)

Steps:

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 Facts * Servings Per Recipe 10 servings * Calories85, * Total Fat (g)3, * Saturated Fat (g)1, * Cholesterol (mg)4, * Sodium (mg)118, * Carbohydrate (g)11, * Fiber (g)1, * Protein (g)2, * Vitamin C (DV%)21, * Calcium (DV%)4, * Iron (DV%)4, * Starch (d.e.).5, * Vegetables (d.e.).5, * Fat (d.e.).5, * Percent Daily Values are based on a 2,000 calorie diet