Diabetes Recipes

Garden Quesadillas

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Garden Quesadillas
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Nutrition Facts

Makes: 10 Serving(s)


Amount Per Serving


Calories: 70


Total Fat: 2g


Saturated Fat: 0g


Cholesterol: 0mg


Sodium: 170mg


Total Carbohyrdates: 10g


Dietary Fiber: 1g


Sugars: 2g


Protein: 3g


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About

Make this for: Lunch

Category: Vegetables

This Recipe Makes: 10 Serving(s)

Summary

Most quesadillas send your calorie budget through the roof because of all the cheese. This vegetable-stuffed version uses fat-free cream cheese and sweet peppers, saving you calories and fat. (NOTE: 6" flour tortillas used, 1 red and 1 green pepper used salsa not included in the analysis)

What you'll need

  • 2 small green and/or red sweet red bell peppers, cut into thin strips
  • 1 small red onion, cut into thin 1-inch-long strips
  • 2 tsp. olive oil or cooking 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 med 6- to 7-inch flour tortillas
  • 1 med Salsa (optional)

Instructions

  • Step 1
    In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for three to five minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for one minute more. Stir in cilantro. Set vegetables aside.
  • Step 2
    Spread cream cheese over half of one side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
  • Step 3
    Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425-degree oven for five minutes. Cut each quesadilla into four wedges. Serve warm. If desired, pass the salsa.

Diabetic Exchanges

  • Carbohydrate: 1