Cheesy Pepper Onion Quesadillas
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Cheesy Pepper & Onion Quesadillas
Cooking Time 10 minutes
Prep Time 10 minutes
YIELD Makes 20 appetizers
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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:
- Preheat oven to 425°F.
- 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.
- 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.
- Bake 10 minutes. Cut each tortilla in half. Serve warm with salsa, if desired.
This recipe appears in:
Southwestern
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 |
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