A lighter, lower fat version of quesadillas. Makes a nice lunch, supper or can be used as an appetizer. Please feel free to adjust the spices to match your own tastes...
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Units: US | Metric
- 1 clove garlic, minced
- 1 onion, cut into thin 1 inch long strips
- 1 green pepper, cut into thin strips
- 1 red pepper, cut into thin strips
- 1 cup sliced mushrooms
- 1 jalapeno pepper, thinly sliced (optional)
- 3 green onions, chopped
- 1/3 cup tomato, diced
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons snipped fresh cilantro (optional)
- 1/2 cup fat free cream cheese
- 6 whole wheat tortillas (6" or 7")
- 1Preheat oven to 425 degrees F.
- 2Heat 1 tsp olive oil in a large non-stick frying pan.
- 3Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
- 4Add the red and green peppers, mushrooms, jalapeno pepper.
- 5Cook until the veggies are tender but not overcooked.
- 6Approx 3-5 minutes.
- 7Stir in the black pepper, cumin, chili powder and cilantro until well blended.
- 8Spread 1/2 of one side of each tortilla with cream cheese.
- 9Top the cream cheese evenly with the cooked veggies staying about 1/2" away from the edge.
- 10Sprinkle the veggies evenly with the green onions and diced tomato.
- 11Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
- 12Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
- 13Cut into wedges if serving as an appetizer.
- 14If desired serve with salsa and/or fat-free sour cream.
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Nutritional Facts for Garden Quesadillas
Serving Size: 1 (857 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 180.1
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 470.1 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 1.7 g
- Sugars 2.8 g
- Protein 5.7 g
The following items or measurements are not included:
fat free cream cheese