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California Quesadillas #2

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Appetizer Main dish Mexican


  • 1 1/2 c Diced peeled papaya
  • 1/4 c Chopped fresh cilantro
  • 3 tb Diced red onion
  • 3 tb Fresh lime juice
  • 1 c (4 oz) crumbled goat cheese
  • 1/4 c Bottled roasted red bell
  • .peppers, drained & chopped
  • 1/4 c Tub nonfat cream cheese,
  • .softened
  • 1 ts Minced seeded jalapenos
  • 6 (8 inch) fat free flour
  • .tortillas
  • Vegetable cooking spray
  • Cilantro sprigs (optional)


Date: Fri, 24 May 96 07:12:25 PDT
Combine the first four ingredients in a bowl; stir well. Cover and chill.
Combine the goat cheese, chopped bell peppers, cream cheese, and jalapeno in a bowl, and stir well. Spread about 2 tablespoons of the cheese mixture over each tortilla, and fold in half.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add 2 quesadillas, and cook 1 minute on each side or until browned. Remove the quesadillas from the skillet. Place on a baking sheet, and keep warm in a 200F oven. Repeat procedure with remaining quesadillas. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and 1/4 cup papaya mixutre on each of 6 plates. Garnish with cilantro sprigs if desired.
Calories: 183; protein 6.5 gm; 4.2 gm fat; 30.1 gm carbo; .9 gm fiber; 18 mg chol; .4 mg iron; 690 mg sodium; 136 mg calcium
Source: Cooking Light Magazine, July/August, 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120
Posted on MealMaster Recipes List, Digest #145, 26 May 1996