Whole wheat tortillas get a light topping of cheese, sweet red peppers and adobo sauce for a zesty quesadilla. It’s a quick and delicious lunch that is very simple to make.


  • 2 Ounces reduced fat cream cheese
  • 1/2 teaspoon adobo sauce from canned chipotle chili peppers
  • 4 whole wheat flour tortillas
  • 1/2 cup chopped red sweet pepper
  • 1/4 cup chopped green onions
  • 4 teaspoons finely chopped fresh jalapeno chili pepper
  • Non stick cooking spray
  • Avocado slices (optional)


  1. In a small bowl, mix together the cream cheese and adobo sauce until smooth. Spread over one half of each tortilla.
  2. Sprinkle the chopped red sweet peppers, green onions and jalapeno chili peppers over the cream cheese mixture. 
  3. Coat an unheated large skillet with non stick cooking spray, and preheat oven to a medium heat.
  4. Cook 2 quesadillas at a time for about 4 minutes or until golden brown, turning once halfway through.
  5. Top with avocado. (optinoal)
  6. Let cool for several minutes and enjoy.

Nutritional Information

  • Serving size: 1 quesadilla
  • Per serving: 132 calories; 6 g fat(2 g sat); 7 g fiber; 12 g carbohydrates; 7 g protein; 16 mcg folate; 10 mg cholesterol; 2 g sugars; 800 IU vitamin A; 27 mg vitamin C; 76 mg calcium; 1 mg iron; 265 mg sodium; 86 mg potassium

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