Contributed By: stacyw
Better Homes & Gardens
This vegetable-stuffed version uses fat-free cream cheese and sweet peppers to cut calories without sacrificing taste!
|
|
Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Fat
Low Sodium
Meal Type: Lunch
Appetizers
Snack
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.
Cook's Notes
Nutrition Information
Calories: 58
;
Total Fat: 2 g
;
Carbohydrates: 8 g
;
Protein: 2 g
;
Vitamin C: 15 mg
;
Calcium: 27 mg
;
Sodium: 51 mg
;
Fiber: 1 g