Date: Wed, 17 Aug 94 13:36:14 PDT
This is from Eat More, Weigh Less by Dr. Dean Ornish.
Roasted Quesadillas with Chiquita Bananas
(Tracy Pikhart Ritter)
A suprisingly tasty sweet and spicy combination. The creamy texture of the
bananas enhances the creaminess of the melted cheese and sets off the spicy
flavors of the cilantro and japaenos. Cut the quesadillas into wedges and serve
with hot sauce or tomato salsa.
Makes 6 whole tortillas or 36 triangles (Serves 6 to 8)
12 fat free corn or whole wheat flour tortillas
6 ounces grated non fat Monterey Jack or cheddar cheese
2 TAB chopped fresh cilantro or parsley
2 jalapeno peppers, seeded and minced
1 cup alfalfa sprouts
2 medium bananas, sliced into thin circles
Preheat oven to 350 degrees
Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese, cilantro,
chiles, sprouts and bananas. Cover with the remaining tortillas and press down
Bake for 10 to 15 minutes, until cheese is soft and melted.
Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.
Serving size- 1 whole quesadilla or 6 triangles
1.5 grams fat
0.5 milligram cholesterol
82.6 milligrams sodium