Roasted Quesadillas With Chiquita Bananas

Course : Vegetables
Serves: 7
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12 whole fat free corn or whole wheat flour tortillas
6 ounces grated non fat monterey jack OR cheddar cheese
2 tablespoons chopped fresh cilantro or parsley
2 medium jalapeno peppers -- seeded and minced
1 cup alfalfa sprouts
2 medium bananas -- sliced into thin circles

Preparation / Directions:

A suprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and japaenos. Cut the quesadillas into wedges and serve with hot sauce or tomato salsa. Preheat oven to 350 degrees Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese, cilantro, chiles, sprouts and bananas. Cover with the remaining tortillas and press down firmly. Bake for 10 to 15 minutes, until cheese is soft and melted. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.

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