Recipe: Fresh Vegetable Crisp

Fresh Vegetable Crisp

This is similar to crispy quesadilla wedges topped with veggies.

2 (8-inch) flour tortillas
PAM No-Stick Cooking Spray
1 package (3 ounces) fat-free cream cheese, softened
6 tablespoons shredded reduced-fat Cheddar cheese
1/2 teaspoon dried basil leaves
1/8 teaspoon garlic powder
4 cups water
1 cup broccoli florets, small
1/2 cup fresh mushrooms, sliced
3 red pepper rings

Place a 10-inch nonstick skillet over medium heat until hot. Coat 1 tortilla lightly on both sides with cooking spray. Place in skillet. Cook for 2 1/2 to 3 1/2 minutes, or until tortilla just begins to brown, turning over once. Place tortilla between 2 paper towels. Repeat with remaining tortilla. Set aside.

Preheat oven to 350F.

In small mixing bowl, combine cream cheese, 2 tablespoons Cheddar cheese, the basil and garlic powder.

Spread mixture evenly on 1 tortilla. Top with remaining tortilla. Place on baking sheet. Set aside. In 2-quart saucepan, bring water to boil over high heat.

Immerse broccoli in water for 1 minute, or until color brightens. Remove with slotted spoon. Plunge broccoli immediately into ice water. Drain.

Arrange broccoli, mushrooms and pepper rings on top tortilla. Sprinkle evenly with remaining 1/4 cup Cheddar cheese.

Bake for 7 to 9 minutes or until vegetables crisp is hot and cheese melts. Cut into wedges to serve.

Serving Suggestions
Try doubling the batch, piling them high and garnish with a few raw whole mushrooms, pepper rings and broccoli flowerets, if desired.

Yield: 6 servings
Source: ConAgra Foods