Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: stacyw
Better Homes & Gardens

This vegetable-stuffed version uses fat-free cream cheese and sweet peppers to cut calories without sacrificing taste!

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 tsp Olive oil or canola oil

1/2 tsp Ground cumin

1/2 tsp Chili powder

2 tbsp Snipped fresh cilantro

1/3 cup Fat-free cream cheese (tub style)

5 (6-inch) flour tortillas

1/4 cup Salsa, if desired

Preparation

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 cilantro. Set vegetables 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 oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, top with salsa.

Rate This Recipe

Scroll over the empty stars to rate.   13 ratings   Read (2)/Add a Comment