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Broccoli, sweet red peppers and garlic take center stage in this staple from Shannon Wade. She uses the microwave in her Kansas City, Kansas kitchen to streamline preparation. Try the quesadillas as appetizers or as light supper.
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 1 quesadilla equals 287 calories, 12 g fat (3 g saturated fat), 10 mg cholesterol, 764 mg sodium, 33 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Vegetable Quesadillas in
Light & Tasty
April/May 2005, p17
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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