Roasted quesadillas with chiquita bananas

Yield: 7 servings

Measure Ingredient
12 \N Fat free corn or whole wheat
\N \N Flour tortillas
6 ounces Grated non fat Monterey Jack
\N \N Or cheddar cheese
2 tablespoons Chopped fresh cilantro or
\N \N Parsley
2 \N Jalapeno peppers, seeded and
\N \N Minced
1 cup Alfalfa sprouts
2 mediums Bananas, sliced into thin
\N \N Circles

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.

Serving size- 1 whole quesadilla or 6 triangles 121 calories 1½ grams fat ½ milligram cholesterol 82⅗ milligrams sodium This is from Eat More, Weigh Less by Dr. Dean Ornish.

From: HS.Roch811sd@.... Fatfree Digest [Volume 10 Issue 8] Aug.

18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV

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