Spinach-and-cheese quesadillas

4 servings

Ingredients

Quantity Ingredient
½ cup Chickpeas; canned rinsed drained
2 cloves Garlic, minced
1 tablespoon Water;
4 larges Flour or corn tortillas;
1 teaspoon Canola oil;
½ cup Frozen Spinach; chopped thawed and squeezed dry.
¼ cup Roasted sweet red peppers; chopped
¼ cup Low-fat cheddar cheese;* shredded
¼ teaspoon Chili powder;

Directions

*Reduced-fat Monterey Jack Cheese for the Cheddar cheese.

Coat a baking sheet with nonstick spray. In a small food processor, process the chickpeas, garlic, and water until smooth. (Or place the ingredients in a bowl and mash well.) Brush one side of each tortilla with a little of the oil. Place 2 tortillas, oiled side down, on the prepared baking sheet. Spread the tortillas evenly with the bean puree to within ½" of their edges. Sprinkle with cheddar cheese and chili powder. Top with the remaining 2 tortillas, oiled side up.

Bake at 350 degrees until golden brown, 10 to 12 minutes. Let cool for at least 5 minutes. Cut each quesadilla into 4 triangles.

Servings: 2 PER SERVINGS: 332 cal; 9.6g fat; 7mg chol; 312mg sod; Source: Prevention's Quick & Healthy Cooking, March 1995. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 02-13-95

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