small green and/or red sweet peppers, cut into thin 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)
- 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