California Quesadillas

Course : Vegetables
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
1 cup crumbled goat cheese -- (4 oz)
1/4 cup bottled roasted red bell drained and chopped
1/4 cup tub nonfat cream cheese
1 teaspoon minced seeded jalapenos
6 tortillas fat free flour -- (8 inch)
1 spray vegetable cooking spray
1 bunch cilantro sprigs -- (optional)

Preparation / Directions:

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.

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