Veggie-Stuffed Quesadillas

This makes a great low calorie, low fat snack for a crowd.

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29 users rated this recipe an average rating of 4.0
  • Makes: 10 servings
  • Prep: 20 mins
  • Bake: 5 mins 425°F
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Veggie-Stuffed Quesadillas
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 parsley or cilantro
1/3
cup reduced-fat cream cheese (tub style)
5
6 inches 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 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)
    Per serving:
  • 85 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 118 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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