Meatless Monday: Pepper and Onion Quesadillas

July 30, 2012 at 12:01 pm Leave a comment

2 oz softened reduced-fat cream cheese
1/2 tsp adobo sauce from canned chipotle chile peppers
4 whole wheat flour tortillas
1/2 c chopped red sweet pepper
1/4 c chopped green onions
4 tsp finely chopped fresh jalapeno chile pepper


  1. In a small bowl, stir together cream cheese and adobo sauce until smooth. Spread over one half of each tortilla. Sprinkle cream cheese mixture with sweet pepper, green onions, and jalapeno chile pepper. Fold unfilled side over to make quesadillas.
  2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Cook quesadillas, two at a time, about 4 minutes or until golden and heated through, turning once halfway through cooking.

Nutrition Facts per Serving:
Servings per Recipe: 4 Quesadillas
Calories: 132
Protein: 7 g
Carbohydrate: 12 g
Total Fat: 6 g
Cholesterol: 10 mg
Fiber:  7 g


Entry filed under: Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

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