| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Mexican | 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: [email protected] 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
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