Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chickpeas; canned rinsed -thawed and squeezed dry.
-drained 1/4 c Roasted sweet red peppers;
2 cl Garlic, minced -chopped
1 tb Water; 1/4 c Low-fat cheddar cheese;*
4 lg Flour or corn tortillas; -shredded
1 ts Canola oil; 1/4 ts Chili powder;
1/2 c Frozen Spinach; chopped

*Reduced-fat Monterey Jack Cheese for the Cheddar cheese.

Coat a baking sheet with nonstick spray. In a small food processor,
process the chickpeas, garlic, and water until smooth. (Or place the
ingredients in a bowl and mash well.) Brush one side of each tortilla
with a little of the oil. Place 2 tortillas, oiled side down, on the
prepared baking sheet. Spread the tortillas evenly with the bean
puree to within 1/2" of their edges. Sprinkle with cheddar cheese
and chili powder. Top with the remaining 2 tortillas, oiled side up.
Bake at 350 degrees until golden brown, 10 to 12 minutes. Let cool
for at least 5 minutes. Cut each quesadilla into 4 triangles.

Servings: 2 PER SERVINGS: 332 cal; 9.6g fat; 7mg chol; 312mg sod;
Source: Prevention's Quick Healthy Cooking, March 1995. Brought to
you and yours via Nancy O'Brion and her Meal-Master. Submitted By
NANCY O'BRION On 02-13-95

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