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Samosa Quesadillas

Yield 4 servings (serving size: 1 quesadilla)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup very thinly sliced cabbage
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon curry powder
  • 1 teaspoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup mashed peeled potato, cooked without salt or fat
  • 1/4 cup frozen green peas, thawed
  • 1 tablespoon low-sodium soy sauce
  • 8 (6-inch) fat-free flour tortillas
  • 1 cup (4 ounces) shredded Muenster cheese

Nutrition Information

  • calories 349
  • caloriesfromfat 29 %
  • fat 11.2 g
  • satfat 5.8 g
  • monofat 4.2 g
  • polyfat 0.5 g
  • protein 11.8 g
  • carbohydrate 51.3 g
  • fiber 4.3 g
  • cholesterol 27 mg
  • iron 3.9 mg
  • sodium 831 mg
  • calcium 236 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.

  3. Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.