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Corn and Pepper Quesadillas

Categories: Low-fat, Vegetarian
Type: Appetizers and Snacks

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

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  1. Place the sour cream and scallions in separate serving dishes, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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