Corn and Pepper Quesadillas
Everyone loves these corn and pepper quesadillas, made with shredded nonfat Monterey jack and roasted red peppers.
Serves: 16 appetizers
- 4 flour tortillas (8-inch rounds), warmed to room temperature
- 1 cup shredded nonfat or reduced-fat Monterey jack cheese
- 1/2 cup well-drained diced commercial roasted red pepper (half of a 7-ounce jar)
- 1/2 cup frozen (thawed) whole kernel corn
- Nonstick butter-flavored cooking spray
- 1/3 cup nonfat or light sour cream
- 3 tablespoons sliced scallions
- Place the sour cream and scallions in separate serving dishes, and set aside.
- Lay a tortilla on a flat surface, and spread 2 tablespoons of the cheese over the bottom half only of the tortilla. Top the cheese with 2 tablespoons of the roasted pepper, 2 tablespoons of the corn, and 2 more tablespoons of the cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
- Coat a large baking sheet with nonstick cooking spray, and arrange the folded tortillas on the sheets in a single layer. Spray the tops lightly with the cooking spray.
- Bake at 425°F for 5 minutes. Turn the quesadillas over, and bake for 4 additional minutes, or until the tortillas are lightly browned and the cheese is melted.
- To serve, place each quesadilla on a cutting board, and cut into 4 wedges. Arrange the wedges on a serving platter, and serve hot, accompanied by the dishes of sour cream and scallions.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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