 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
A lighter, lower fat version of quesadillas. Makes a nice lunch, supper or can be used as an appetizer. Please feel free to adjust the spices to match your own tastes... Ingredients:
1 clove garlic, minced |
1 onion, cut into thin 1 inch long strips |
1 green pepper, cut into thin strips |
1 red pepper, cut into thin strips |
1 cup sliced mushrooms |
1 jalapeno pepper, thinly sliced (optional) |
3 green onions, chopped |
1/3 cup tomato, diced |
1 teaspoon olive oil |
1/4 teaspoon black pepper |
1/2 teaspoon ground cumin |
1 teaspoon chili powder |
2 tablespoons snipped fresh cilantro (optional) |
1/2 cup fat free cream cheese |
6 whole wheat tortillas (6 or 7 ) |
Directions:
1. Preheat oven to 425 degrees F.
2. Heat 1 tsp olive oil in a large non-stick frying pan.
3. Saute the garlic until sizzling, then add the onion and cook for 2 minutes.
4. Add the red and green peppers, mushrooms, jalapeno pepper.
5. Cook until the veggies are tender but not overcooked.
6. Approx 3-5 minutes.
7. Stir in the black pepper, cumin, chili powder and cilantro until well blended.
8. Spread 1/2 of one side of each tortilla with cream cheese.
9. Top the cream cheese evenly with the cooked veggies staying about 1/2 away from the edge.
10. Sprinkle the veggies evenly with the green onions and diced tomato.
11. Fold the tortilla in half over the veggies, press gently around the edges to seal shut.
12. Place tortillas on a non-stick baking pan and bake for 5 minutes or until tortillas are desired level of crispiness.
13. Cut into wedges if serving as an appetizer.
14. If desired serve with salsa and/or fat-free sour cream.
|
|