Cheesy Pepper & Onion Quesadillas the Editors of Publications International, Ltd.
Cheesy Pepper & Onion Quesadillas
Prep Time 10 minutes
Cooking Time 10 minutes
Makes 20 appetizers
|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|
- 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.
|Serving Size:||1 quesadilla half (1/2 of filled tortilla) without salsa|
|Calories from Fat||30 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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