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    You are in: Home / Recipes / Garden Quesadillas Recipe
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    Garden Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    *Pixie*'s Note:

    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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    Ingredients:

    Yield:

    Quesadi ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      Heat 1 tsp olive oil in a large non-stick frying pan.
    3. 3
      Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
    4. 4
      Add the red and green peppers, mushrooms, jalapeno pepper.
    5. 5
      Cook until the veggies are tender but not overcooked.
    6. 6
      Approx 3-5 minutes.
    7. 7
      Stir in the black pepper, cumin, chili powder and cilantro until well blended.
    8. 8
      Spread 1/2 of one side of each tortilla with cream cheese.
    9. 9
      Top the cream cheese evenly with the cooked veggies staying about 1/2" away from the edge.
    10. 10
      Sprinkle the veggies evenly with the green onions and diced tomato.
    11. 11
      Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
    12. 12
      Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
    13. 13
      Cut into wedges if serving as an appetizer.
    14. 14
      If desired serve with salsa and/or fat-free sour cream.

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    Ratings & Reviews:

    • on October 03, 2007

      55

      These were delicious, and I don't even like vegetables. Was out of mushrooms so used zucchini. The spices made a huge difference and as much as i dislike low fat cream cheese "raw" its perfectly fine when heated with spices. Thanks so much for posting this, i needed a low fat quick lunch, was starving.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2007

      45

      I made these for lunch today and really enjoyed them. I love the cumin/chili spice combo and didn't feel any need for salsa with the fresh tomato and green onions. I do think just a little srinkle of salt on the veggies would liven up the flavour. Next time I will also sprinkle a wee bit of sharp cheddar on top of the veggies (just enough to perk it up without losing the low fat quality of the recipe). Perhaps with the cheddar there would not be a need for salt. Thanks for posting this yummy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2007

      55

      Wow. What a great recipe to have on hand. I loved everything about this and so did my guests. I made half as you directed but had trouble with the tortillas tearing. The other half I sprinkled all the veggie mixture onto one tortilla toped it with a little Monterey Jack Cheese and placed another tortilla on top and kinda smashed it together gently. When done, I quartered them and served. Worked great. thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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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
    20%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 470.1 mg
    19%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.8 g
    11%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    fat free cream cheese

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