½ teaspoon adobo sauce from canned chipotle chile peppers
4 whole wheat flour tortillas
½ cup chopped red sweet pepper (1 small)
¼ cup chopped green onions (2)
4 teaspoons finely chopped fresh jalapeño chile pepper (see Tip)
Nonstick cooking spray
Avocado slices (optional)
In a small bowl, stir together cream cheese and adobo sauce until smooth. Spread over one half of each tortilla. Sprinkle cream cheese mixture with sweet pepper, green onions, and jalapeno chile pepper. Fold unfilled side over to make quesadillas.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Cook quesadillas, two at a time, about 4 minutes or until golden and heated through, turning once halfway through cooking. Halve crosswise. If desired, top with avocado slices.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.