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Cyberealm, Kooknet, Main dish, Mexican, Appetizers
6
Servings
INGREDIENTS
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)
INSTRUCTIONS
Date: Fri, 24 May 96 07:12:25 PDT
From: eboyd@shentel.net
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
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”
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