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| 1 1/2 Tasse | Diced peeled papaya |
| 1/4 Tasse | cilantro chopped, fresh |
| 3 Esslöffel | red onion diced |
| 3 Esslöffel | lime juice fresh |
| 1 Tasse | (4 oz) crumbled goat cheese |
| 1/4 Tasse | Bottled roasted red bell |
| | .peppers, drained & chopped |
| 1/4 Tasse | Tub nonfat cream cheese, |
| | .softened |
| 1 Teelöffel | Minced seeded jalapenos |
| 6 | (8 inch) fat free flour |
| | .tortillas |
| | Vegetable cooking spray |
| | Cilantro sprigs (optional) |
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Combine the first four ingredients in a bowl; stir well. Cover and chill.
Combine the goat cheese, chopped bell peppers, cream cheese, and jalapeno in a bowl, and stir well. Spread about 2 tablespoons of the cheese mixture over each tortilla, and fold in half.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add 2 quesadillas, and cook 1 minute on each side or until browned. Remove the quesadillas from the skillet. Place on a baking sheet, and keep warm in a 200F oven. Repeat procedure with remaining quesadillas. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and 1/4 cup papaya mixutre on each of 6 plates. Garnish with cilantro sprigs if desired.
fiber; 18 mg chol; .4 mg iron; 690 mg sodium; 136 mg calcium
by Linda Fields Cyberealm Bbs 315-786-1120
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