Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

When you're looking for a healthy appetizer, turn to this quesadilla stuffed with fat-free cream cheese and sweet peppers.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
5 mins
total:
25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 cilantro. Set vegetables aside.

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  • 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 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.

Good Food, Good Health exchanges:

1/2 vegetable, 1/2 starch.

Nutrition Facts

58 calories; fat 2g; cholesterol 1mg; carbohydrates 8g; insoluble fiber 1g; protein 2g; vitamin a 51.5RE; vitamin c 11.8mg; sodium 51mg; calcium 50.5mg; iron 0.5mg.
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