Pepper, Swiss, and Mango Quesadillas
Make sure the mangoes are ripe and juicy; if they don't smell sweet,
they won't taste like anything.

Makes 16 servings

16 medium (6-inch) whole-wheat flour tortillas
1 cup shredded low-fat Swiss cheese
4 jarred roasted red peppers or pimientos, rinsed and cut into thin
strips (about 2 cups)
2 large mangoes, peeled, pitted, and the flesh cut into thin strips
(about 2 cups)
8 sprays cooking spray

Lay 8 tortillas on your work surface. Top each with 1 tablespoon
cheese, 1/4 cup pepper strips, and 1/4 cup mango strips. Top each
with 1 more tablespoon cheese, then lay a tortilla on top of each.

Spray a large skillet with nonstick spray and set over medium heat.
Slip one quesadilla into the pan; cook until speckled brown, about 2
minutes. Turn and continue cooking until speckled brown on the other

side and the cheese starts to melt, about 1 minute. Transfer to a
wire rack and continue making more. Cut quesadillas into quarters and
Tip: Want to spice up these quesadillas? Sprinkle a few drops of
bottled hot red pepper sauce or a few bits of diced, seeded, fresh
jalapeno chiles over the cheese before adding the second tortilla to

Serving size: 2 quesadilla quarters. POINTS value: 2