Garden Quesadillas

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

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")

Recipe

• 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.