Cheesy Pepper Onion Quesadillas
by the Editors of Easy Home Cooking Magazine
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Cheesy Pepper Onion Quesadillas
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