Diabetic -- Veggie Quesadillas -- from Joanie

[Guest guest]

Veggie Quesadillas

 

2 small  green and/or red sweet peppers, cut into thin strips

1 small  red onion, cut into thin 1 " long strips

2 tsp. olive oil or cooking oil

1/2 tsp. ground cumin

1/2 tsp. chili powder

2 TB chopped fresh parsley or cilantro

1/3 cup reduced fat cream cheese (tub style)

5 (6 " to 7 " ) flour tortillas

 Salsa, optional

 

1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of

the oil

for 3 to 5 minutes or until crisp tender. Stir in cumin and chili powder.

Cook and stir

for 1 minute more. Stir in parsley. Set aside.

 

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper

mixture.

Fold tortilla in half over peppers, pressing gently.

 

3. Place tortillas on an ungreased large baking sheet. Brush tortillas with

the remaining

1 teaspoon oil. Bake in a 425º F., oven for 5 minutes.

 

Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

 

Makes 10 servings.

 

Nutrition Information:

Per serving = calories 85, total fat 3 g, sat fat 1 g, cholesterol 4 mg,

sodium 118 mg, carbs 11 g, fiber 1 g, protein 2 g, vitamin C 21%,

calcium 4%, iron 4%.

 

Diabetic Exchanges: 1/2 starch, 1/2 vegetables, 1/2 fat.