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 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh cilantro
fat-free cream cheese (tub style)
5 6- to 7-inch flour tortillas
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.
Spread cream cheese over half of one side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
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.
Recipe makes ten Garden Quesadillas.
Nutritional information per serving:
Exchanges: 1/2 Vegetable, 1/2 Starch