This makes a great low calorie, low fat snack for a crowd.
- Makes: 10 servings
- Prep: 20 mins
- Bake: 5 mins 425°F
small green and/or red sweet peppers, cut into thin strips
small red onion, cut into thin 1-inch-long strips
teaspoons olive oil or cooking oil
teaspoon ground cumin
teaspoon chili powder
tablespoons snipped fresh parsley or cilantro
cup reduced-fat cream cheese (tub style)
6 inches flour tortillas
- 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.
- Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
- 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)
- 85 kcal cal.;
- 3 g Fat, total;
- 4 mg chol.;
- 1 g sat. fat;
- 11 g carb.;
- 1 g fiber;
- 2 g pro.;
- 1 Starch;
- 292 IU vit. A;
- 1 Vegetables;
- 1 Fat;
- 12 mg vit. C;
- 118 mg sodium;
- 1 mg iron;
- 40 mg calcium
- Percent Daily Values are based on a 2,000 calorie diet