Roasted vegetable quesadillas

4 servings

Ingredients

Quantity Ingredient
6 larges Tomatoes; halved and seeded
2 Red bell peppers; seeded and quartered lengthwise, top and bottom removed
1 Green bell pepper; (as above)
2 Yellow bell pepper; (as above)
2 Anaheim chili pepper; seeded
1 Red onion; sliced in 1/4' rings
1 large Avocado; peeled and mashed
3 tablespoons Yogurt cheese; (strained yogurt)
1 tablespoon Parmesan cheese; freshly grated
⅛ teaspoon Ground black pepper
4 Whole wheat tortillas
Cayenne pepper; optional
Jalapeno; finely chopped; opt
3 tablespoons Cilantro; chopped

Directions

Preheat broiler. Place the tomatoes, peppers , and onion directly on a baking sheet, skin side up, within 2 inches of the heating element. After about 5 minutes, remove the tomatoes, turn the onions, and broil 5 minutes.

The pepper skins will be blistered and black. Set the onions aside with the tomatoes. Transfer the charred peppers directly to a paper bag, seal, and let cool for 20 ,minutes. Peel off the charred black pepper skins.

Mix the mashed avocado with the strained yogurt, parmesan chees, and black pepper, and spread evenly over the tortillas.

Preheat the oven to 400F. Cover ⅔ of each tortilla with layers of the roasted vegetables in the following order: onins, tomatoes, re, green, yellow, and Anaheim peppers. If you want it hot, then add cayenne or jalapeno pepper as desired. Sprinkle with the cilantro and roll the quesadillas from the filled side to the empty flap. Transfer the quesadillas to a shallow baking pan, cover with foil, and bake for 10 minutes.

Serve either whole or sliced into 1-inch pieces. Serve with salsa, watercress, cilantro, or finely cut discs of jicama.

Per serving: 343 Calories; 11g Fat (28% calories from fat); 11g Protein; 56g Carbohydrate; 2mg Cholesterol; 242mg Sodium Food Exchanges: 1½ Starch/Bread; ½ Lean Meat; 5 Vegetable; 2 Fat Recipe by: Graham Kerr's Best

Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Apr 1, 1999, converted by MM_Buster v2.0l.

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