S
11-03-2000, 12:03 PM
Smoked-Salmon Quesadillas
3/4 cup tub-style light cream cheese with
chives and onions (about 6 ounces)
8 (8-inch) fat-free flour tortillas
8 ounces smoked salmon, coarsely chopped
1/4 teaspoon freshly ground black pepper
Spread cream cheese evenly over 4 tortillas.
Divide the salmon among tortillas.
Sprinkle with pepper. Top each portion with 1 tortilla, pressing gently. Heat a nonstick skillet over medium-high heat. Cook each quesadilla 2 minutes on each side. Cut each quesadilla into 6 wedges.
Yield: 8 servings (serving size: 3 wedges).
CALORIES 182 (21% from fat); FAT 4.2g (sat
2.5g, mono 1.3g, poly 0.3g); PROTEIN 9.4g;
CARB 25.8g; FIBER 1.80g; CHOL 22mg; IRON .30mg; SODIUM 660mg; CALC 33mg
3/4 cup tub-style light cream cheese with
chives and onions (about 6 ounces)
8 (8-inch) fat-free flour tortillas
8 ounces smoked salmon, coarsely chopped
1/4 teaspoon freshly ground black pepper
Spread cream cheese evenly over 4 tortillas.
Divide the salmon among tortillas.
Sprinkle with pepper. Top each portion with 1 tortilla, pressing gently. Heat a nonstick skillet over medium-high heat. Cook each quesadilla 2 minutes on each side. Cut each quesadilla into 6 wedges.
Yield: 8 servings (serving size: 3 wedges).
CALORIES 182 (21% from fat); FAT 4.2g (sat
2.5g, mono 1.3g, poly 0.3g); PROTEIN 9.4g;
CARB 25.8g; FIBER 1.80g; CHOL 22mg; IRON .30mg; SODIUM 660mg; CALC 33mg