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- 1/2 medium red or green sweet pepper, seeded and cut in bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 fresh serrano pepper, halved, seeded, and cut in thin strips*
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slicestomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light sour cream (optional)
- Cilantro and lime wedges (optional)
1. In a 12-inch skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
2. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two tortillas, divide half the cheese. Top with half the sweet pepper mixture, tomato slices, cilantro, remaining cheese, then remaining tortillas, coated sides up.
3. Cook quesadillas, in same skillet, over medium heat for 4 to 5 minutes per side, until cheese is melted and tortillas are lightly browned. Cut each quesadilla in 4 wedges. Serve warm with sour cream, cilantro, and lime wedges.
- *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Servings Per Recipe 8,
- cal. (kcal) 61,
- Fat, total (g) 4,
- chol. (mg) 6,
- sat. fat (g) 1,
- carb. (g) 5,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 2,
- vit. A (IU) 292,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 41,
- Potassium (mg) 54,
- calcium (mg) 61,
- iron (mg) 0,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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