Easy Cheesy Pepper & Onion Quesadillas Recipe

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.

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