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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 - 7 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)
- Servings Per Recipe 10,
- cal. (kcal) 85,
- Fat, total (g) 3,
- chol. (mg) 4,
- sat. fat (g) 1,
- carb. (g) 11,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (IU) 292,
- vit. C (mg) 12,
- sodium (mg) 118,
- calcium (mg) 40,
- iron (mg) 1,
- Vegetables () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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