Prep 15 mins
Cook 5 mins
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...
- 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
- 236.59 ml sliced mushrooms
- 1 jalapeno pepper, thinly sliced (optional)
- 3 green onions, chopped
- 78.07 ml tomatoes, diced
- 4.92 ml olive oil
- 1.23 ml black pepper
- 2.46 ml ground cumin
- 4.92 ml chili powder
- 29.58 ml snipped fresh cilantro (optional)
- 118.29 ml fat free cream cheese
- 6 whole wheat tortillas (6" or 7")
- Preheat oven to 425 degrees F.
- Heat 1 tsp olive oil in a large non-stick frying pan.
- Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
- Add the red and green peppers, mushrooms, jalapeno pepper.
- Cook until the veggies are tender but not overcooked.
- Approx 3-5 minutes.
- Stir in the black pepper, cumin, chili powder and cilantro until well blended.
- Spread 1/2 of one side of each tortilla with cream cheese.
- Top the cream cheese evenly with the cooked veggies staying about 1/2" away from the edge.
- Sprinkle the veggies evenly with the green onions and diced tomato.
- Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
- Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
- Cut into wedges if serving as an appetizer.
- If desired serve with salsa and/or fat-free sour cream.
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.
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.
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