California Quesadillas

Course : Beef
Serves: 6
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1 1/2 cups diced peeled papaya
1/4 cup chopped fresh cilantro
3 tablespoons diced red onion
3 tablespoons fresh lime juice
4 ounces crumbled chevre -- (1 cup) goat cheese
1/4 cup bottled roasted red bell peppers -- drained and chopped
1/4 cup tub nonfat cream cheese -- softened
1 teaspoon minced seeded jalapeno pepper
6 tortillas fat-free flour tortillas -- (8-inch)
1 spray vegetable cooking spray
1 bunch cilantro sprigs -- (optional)

Preparation / Directions:

Combine first 4 ingredients in a bowl; stir well. Cover and chill. Combine the chevre, chopped bell peppers, cream cheese, and jalapeƱo in a bowl, and stir well. Spread about 2 tablespoons 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 skillet. Place on a baking sheet, and keep warm in a 200 degrees oven. Repeat procedure with remaining quesadillas.


Nutritional Information:

56 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 156mg Sodium

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