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Veggie-Stuffed Quesadillas

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

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 ,
  • 3 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 118 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 2 g pro.

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