Make this for: Lunch
This Recipe Makes: 10 Serving(s)
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)
- 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.