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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Cheesy Pepper & Onion Quesadillas
Cooking Time: 10 minutes
Prep Time: 10 minutes
Yield: Makes 20 appetizers
Ingredients:
1/3
cup margarine
3-3/4
cups frozen vegetable stir-fry blend (onions and red, yellow and green bell peppers)
3/4
teaspoon chili powder
1
package (8 ounces) fat-free cream cheese, softened
1
package (8 ounces) shredded fat-free Cheddar cheese
10
(6-inch) flour tortillas
Salsa (optional)
Preparation:
1.
Preheat oven to 425°F.
2.
Heat margarine in large nonstick skillet over medium heat until melted. Add stir-fry blend and chili powder; cook and stir until tender. Drain, reserving margarine.
3.
Beat cream cheese with electric mixer at medium speed until smooth. Add Cheddar cheese, mixing until blended. Spread 2 tablespoons cheese mixture onto each tortilla; top with pepper mixture. Fold tortillas in half; place on baking sheet. Brush with reserved margarine.
4.
Bake 10 minutes. Cut each tortilla in half. Serve warm with salsa, if desired.
Nutritional Information:
| Serving Size: 1 quesadilla half (1/2 of filled tortilla) without salsa | |
| Sodium | 266 mg |
| Protein | 7 g |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 30 % |
| Calories | 118 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1/2 |
| Fat | 1 |
This recipe appears in:
Southwestern
