Recipe - Roasted Quesadillas With Chiquita Bananas

12 Fat free corn or whole wheat
Flour tortillas
6 ounce Grated non fat Monterey Jack
Or cheddar cheese
2 tablespoon Chopped fresh cilantro or
Parsley
2 Jalapeno peppers, seeded and
Minced
1 cup Alfalfa sprouts
2 md Bananas, cut or sliced up 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip