Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          diced peeled papaya
     1/4  cup           chopped fresh cilantro
   3      tablespoons   diced red onion
   3      tablespoons   fresh lime juice
   1      cup           crumbled goat cheese -- (4 oz)
     1/4  cup           bottled roasted red bell
                        drained & chopped
     1/4  cup           tub nonfat cream cheese
   1      teaspoon      minced seeded jalapenos
   6                    fat free flour -- (8 inch)
                        vegetable cooking spray
                        cilantro sprigs -- (optional)

Preparation:

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.