POINTS® Value |  5
Servings | 8
Preparation Time | 8 min
Cooking Time | 25 min
Level of Difficulty | Moderate

light meals | If your baking sheets are too small to hold all four quesadillas, use two smaller baking sheets and bake them side-by-side in the oven.

8 oz light cream cheese
1 cup shredded reduced-fat Mexican cheese, or reduced-fat Monterey Jack cheese
4 1/2 oz canned chipotle peppers, chopped
2 Tbsp cilantro, chopped
1 tsp chili powder
1 tsp black pepper
8 medium flour tortilla(s), 6-inch

Instructions


1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
3. Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4-inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
4. Slice each quesadilla into 4 wedges and serve warm. Yields 2 wedges per serving.