Title: Roasted Quesadillas with Chiquita Bananas
Categories: Digest August Ornish Lacto
Yield: 7 Servings

12		Fat free corn or whole wheat
		Flour tortillas
6	oz	Grated non fat Monterey Jack
		Or cheddar cheese
2	tb	Chopped fresh cilantro or
		Parsley
2		Jalapeno peppers, seeded and
		Minced
1	c	Alfalfa sprouts
2	md	Bananas, sliced into thin
		Circles

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.

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 firmly.

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 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium

This is from Eat More, Weigh Less by Dr. Dean Ornish.

From: HS.Roch811sd@xerox.com. Fatfree Digest [Volume 10 Issue 8] Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

previous

next