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Veggie-Stuffed Quesadillas
Ingredients
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2
small green and/or red sweet peppers, cut into thin strips
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1
small red onion, cut into thin 1-inch-long strips
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2
teaspoons olive oil or cooking oil
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1/2
teaspoon ground cumin
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1/2
teaspoon chili powder
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2
tablespoons snipped fresh parsley or cilantro
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1/3
cup reduced-fat cream cheese (tub style)
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5
6 - 7 inches flour tortillas
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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 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
(Veggie-Stuffed Quesadillas)
- Servings Per Recipe 10,
- Calories 85,
- Protein (gm) 2,
- Carbohydrate (gm) 11,
- Fat, total (gm) 3,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 292,
- Vitamin C (mg) 12,
- Sodium (mg) 118,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Vegetables () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I made these for new years eve last night as an appetizer. My guests loved them! And they made the house smell warm and inviting.
1/1/2012 11:31:38 AM Report AbuseI added the chili peppers and it was great, and I used that new Italian cream cheese, and the southwest cream cheese, huge hit and very easy to make.
8/7/2011 06:43:21 AM Report Abuse