Ingredients:
- 2 tsp extra-virgin olive oil
- 1 whole-wheat tortilla, halved
- 1/2 cup shredded fat-free cheddar cheese
- 1 cup frozen bell peppers, cored and chopped
- 2 tbsp chopped scallions
- 2 tbsp fat-free sour cream
- 1/4 cup fat-free salsa
- pinch of cilnatro (optional)
Heat the oil in a nonstick skillet over medium heat. Spread 1/2 of each tortilla with 1/4 cup cheese. Top each with 1/2 cup bell peppers and sprinkle evenly with the scallions. Fold over tortillas and add to skillet. Cook about 3 minutes on each side until cheese is melted and vegetables are heated through. Serve with sour cream and salsa.
WW POINTS VALUE 6 per quesadilla
Note: This recipe appears in a WW KickStart Section if Book 2 (2010). It was hot outside and I did not want to cook a big dinner. I was cleaning out my room earlier and this recipe looked so good and I've been in the mood for Mexican all week. I added habenero peppers for extra heat and BOY DID THEY EVER! This dish is perfect for anyone who does not want to cook a big meal. You can use any shredded cheese you wish. I used mixed Mexican shredded cheeses and the quesadillas were delicious. Eat your hearts out Bobby Flay and Jose Garces!
No comments:
Post a Comment