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