Whole-wheat tortillas get a light topping of cheese, sweet red pepper, and adobo sauce for a zesty quesadilla that's served warm. It's a quick delicious lunch that's so easy to make.

Source: Diabetic Living Magazine


Recipe Summary test

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 quesadilla
132 calories; protein 7g; carbohydrates 12.3g; dietary fiber 7.3g; sugars 2.2g; fat 5.7g; saturated fat 2.5g; cholesterol 10.5mg; vitamin a iu 799.7IU; vitamin c 27.4mg; folate 16.2mcg; calcium 76.1mg; iron 1.4mg; magnesium 5.6mg; potassium 85.8mg; sodium 265.4mg.

1 fat, 1 starch