Veggie and Black Bean Quesadillas

Year Round Fresh pg 244 7 points   4 servings

1 small red bell pepper, chopped
1 small zucchini, cut into thin strips
1/2 c frozen corn kernels
1 c canned black beans, rinsed and drained
1 1/2 t chili powder
1/4 t salt
1/4 c chopped fresh cilantro
1 c shredded reduced fat Mexican cheese blend
4 (8") whole wheat flour tortillas
1/2 c plain fat-free Greek yogurt
1/2 c salsa

1. Place bell pepper, zucchini, and corn in medium microwavable bowl. Cover with wax paper and microwave on high until vegetables are crisp tender, about 1 1/2 minutes. Drain vegetables and stir in black beans, chili powder, salt, and cilantro.
2. Sprinkle 2 T cheese over half of each tortilla. Spoon one-fourth of vegetable mixture evenly over cheese. Sprinkle vegetables evenly with remaining cheese. Fold unfilled half of each tortilla over filling and press down lightly.
3. Heat large nonstick skillet over medium heat. Lightly spray quesadillas on both sides with nonstick spray. Cook two at a time, turning once, until crisp and heated through, about 4 minutes. Cut each quesadilla into 2 wedges and serve with yogurt and salsa.
1 serving-1 quesadilla, 2 T yogurt, and 2 T salsa

Black Bean and Goat Cheese Quesadillas

 pg 129 Freestyle cookbook   6 points
6 oz white mushrooms, sliced
1 ½ t minced, canned chipotles in adobo
1 c rinsed and drained can black beans
1 small tomato, chopped
2 scallions, thinly sliced
½ c crumbled goat cheese
¼ c chopped fresh cilantro
4 (7”) whole wheat tortillas
¼ c light sour cream (or nonfat plain yogurt)
Lime wedges
1. Spray large skillet (or griddle) with nonstick spray and set over medium heat. Add mushrooms and cook, stirring until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
2. Layer ¼ each mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down slightly.
3. Spray same skillet with nonstick spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray and turn over. Cook until quesadillas are browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm (I cover with foil and set towels on top). Repeat with 2 remaining quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.

These were good!

WW Smoked Turkey and Scallion Quesadillas

  4 serv 7 SP                                                                                 
8 small 6" whole wheat tortillas                                                                                                                                     
3/4 lb sliced deli smoked turkey breast                                                                                                                     
3 scallions, thinkly sliced                                                                                                                                                   
1 c shredded reduced fat Pepper Jack cheese                                                                                                       
3/4 c fat free  salsa                                                                                                                                                                   
1. Lay 4 tortillas on work surface and top evenly with turkey, scallions, and cheese. Top with remaining tortillas.                                                                                                                                                                2. Spray large cast-iron skillet with nonstick spray and set over medium heat. Cook until browned, repeat. Serve with salsa.

Prosciutto di Parma Black Pepper Quesadilla w/Rosemary Oil (from Bobby Flay)

12 6" tortillas
1 lb fresh mozzarella, thinly sliced
1 red onion, thinly sliced
2 T coarsely ground blk pepper
olive oil
1/4 c Parmesan Cheese
8 slices Prosciutto, thinly sliced
1 c olive oil
1/4 c fresh rosemary leaves
1/4 c coarsely ch chives
salt & freshly ground blk pepper

1. Preheat the oven to 450. Place 6 tortillas on cookie sheet. Spread half the cheese, onion, and black pepper on each and season to taste with s&p.
2. Stack to make 2 layers, cover with remaining tortillas and brush the tops with oil and sprinkle with Parmesan.
3. Place on a lightly oiled baking sheet and bake 5-7 minutes or until tortillas are lightly golden brown and cheese is melted.
4. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with rosemary oil.

In my opinion: These were quick and easy to make and tasted great.