Time to prepare:
4-ounce can diced green chili peppers, drained
Half a small onion, diced
1/4 teaspoon ground cumin
8 10-inch fat-free whole-wheat tortilla
2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese
In a bowl, combine peppers, onion and cumin. Sprinkle each tortilla with cheese, using 1/4 cup cheese on each. Divide pepper mixture among tortillas, spreading it over cheese. Roll up each tortilla and put in greased 9-by-13-inch baking pan. Cover pan with foil. Bake at 350 F for 10 to 15 minutes, or until cheese melts. Remove foil. Turn oven to broil. Broil 4 inches from heat for 1 1/2 minutes a side, or until lightly browned. Cut each tortilla into 4 pieces. Serve with your favorite salsa for dipping.
Comments; Low fat cheese is recommended to reduce intake of saturated fat and is a good source of calcium. Source: This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.
Calories 103 Cholesterol 10 mg
Protein 6 g Sodium 200 mg
Carbohydrate 16 g Fiber 6 g
Total fat 3 g Potassium 38 mg
Saturated fat 1.5 g Calcium 119 mg
Monounsaturated fat 0.5 g