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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This recipe came from when I was in Weight Watchers during the mid-1990's. The cilantro is the debate at my house as my DH hates it and I love it! Ingredients:
2 cups small broccoli florets |
1 1/2 cups skim milk |
1/3 cup all-purpose flour, plus |
2 teaspoons all-purpose flour |
1/2 cup frozen whole kernel corn, thawed |
1/4 cup red bell pepper, chopped |
1/4 cup green chili, chopped |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1/4 cup fresh cilantro, chopped (optional) |
4 flour tortillas (6-inch diameter) |
Directions:
1. Cook the broccoli for 2 minutes in boiling water, drain; set aside-keep warm.
2. Whisk the milk and flour in a small saucepan, cook over medium heat, 4-5 minutes, stirring frequently.
3. Stir in the corn, bell pepper, chilies, salt and pepper.
4. Remove from heat, then add cilantro, if desired.
5. Spoon 1/4 of the vegetable mixture over HALF of one tortilla, stopping a 1/2-inch from the border, fold the other half over the mixture and press to seal.
6. Repeat with the other 3 tortillas and vegetable mixture.
7. Place the 4 quesadillas on a sprayed baking sheet and cook 8 minutes at 425°F, or until hot and bubbly.
8. Serve immediately.
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