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2 pt. Christmas Quesadillas

Source of Recipe

Good Housekeeping Magazine -- 12/97 -- pg.160


List of Ingredients

1 tablespoon vegetable oil
1 large onion diced
1 green pepper diced
1 red pepper diced
1 clove garlic minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro *I prefer Ital. parsley
12 8 inch flour tortilla 6 to 7 inch
6 ounces monterey jack cheese with jalapeno chilies

--
shredded
Cilantro leaves, whole for garnish
1 hot pepper for garnish


Recipe

In a non-stick 10-inch skillet, heat oil over medium heat. Add onion and peppers and cook, stirring often, 15 minutes or until golden and tender. Add garlic, cumin, and salt, and cook 5 minutes longer, stirring often. Remove skillet from heat; stir in cilantro (or parsley).

Place 6 tortillas on work surface. Spread pepper mixture on tortillas; sprinkle with cheese. Top with remaining tortillas to make 6 quesadillas. Cover well (so they don't dry out) and refrigerate assembled quesadillas up to 6 hours before serving.

To complete: Preheat oven to 450°F. Place quesadillas on 2 large cookie sheets and bake 8 minutes, or until lightly browned on both sides, turning over once during cooking time. Remove from oven to cutting board; cut each quesadilla into 8 wedges. Top each wedge with a cilantro leaf (or parsley sprig) for garnish. Garnish platter with a hot red pepper. Serve immediately. Makes 48 wedges.

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Notes: Therefore... each wedge = 1 WW point, a serving of 2 wedges = 2 WW Points