Veggie-Filled Quesadillas

Total Time
25mins
Prep 20 mins
Cook 5 mins

A classic Mexican dish given a little twist. Adapted from BH&G magazine.

Ingredients Nutrition

Directions

  1. In a large nonstick skillet saute sweet peppers and onion in 1 teaspoon of the oil for 3-5 minutes or till crisp-tender. Stir in cumin and chili powder.
  2. Cook and stir for 1 minute more. Stir in parsley. Set aside.
  3. Spread cream cheese over half of 1 side of each tortilla. Top with the pepper mixture. Fold tortilla in half over peppers, pressing gently.
  4. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil.
  5. Bake in a 425*F oven for 5 minutes.
  6. Cut each quesadilla into 4 wedges.
  7. Serve warm. If desired, put more salsa on the table to pass around. Enjoy!

Reviews

(1)
Most Helpful

What a great low fat snack! I used a mix of red and green capsicum and low fat cream cheese. Instead of brushing them with oil I just used a little non stick cooking spray.YUM! Reviewed for ZWT3

Stardustannie June 29, 2007

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