Pepper Cheese Quesadillas with Honey Mustard
The salty, rich flavors of cheese are perfectly complemented by the hot, sweet flavors of honey mustard and the slight bite of the jalapeño.
  • 1/3 cup chopped cilantro
  • 3 tablespoons honey mustard
  • 2 teaspoons fresh lemon juice
  • 2 pickled jalapeño peppers, minced
  • 8 flour tortillas (7-inch)
  • 1/3 cup reduced-fat pepper jack cheese
  • 1 green bell pepper, cut into thin slivers
  • 1 red bell pepper, cut into thin slivers

1. Preheat the oven to 425°F.

2. In a small bowl, combine the cilantro, mustard, lemon juice, and jalapeños.

3. Arrange 4 of the tortillas on a baking sheet and brush evenly with the mustard mixture. Sprinkle the cheese and bell peppers on top of each tortilla, leaving a 1/4-inch border. Top with the remaining tortillas.

4. Bake for 10 minutes or until crispy. Cut each quesadilla into 6 wedges and serve.

Nutritional Information
Per wedge: 59 calories, 1.5g total fat (.6g saturated), 3mg cholesterol, 1g dietary fiber (.1g soluble), 10g carbohydrate, 2g protein, 70mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version
24 wedges

Prep Time