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Veggie-Stuffed Quesadillas

Makes: 10 servings
Prep 20 mins Bake 425°F 5 mins
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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