Garden Quesadillas

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Garden Quesadillas

 

Prep Time: 20 minutes

 

 

Ingredients

 

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 cilantro

1/3 cup fat-free cream cheese (tub style)

5 6- to 7-inch flour tortillas

Salsa (optional)

 

Directions:

 

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 cilantro. Set vegetables

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 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.

Good Food, Good Health exchanges: 1/2 vegetable, 1/2 starch.

 

Nutritional facts per serving

 

calories: 58 , total fat: 2g , saturated fat: 0g , cholesterol: 1mg ,

sodium: 51mg , carbohydrate: 8g , fiber: 1g , protein: 2g , vitamin A: 5% ,

vitamin C: 20% , calcium: 5% , iron: 3% , starch: .5diabetic exchange ,

vegetables: .5diabetic exchange

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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