Pizza Quesadillas for 6 Weight Watchers Points

These thick and hearty quesadillas are quick and easy!  For those in the Family who turn up their noses at the sight of mushrooms and green peppers, I limited their servings to just the cheese and pepperoni with a side of dippable raw veggies.  As you know, I'm on the hunt for meal ideas that can help me be successful and keep me from making more than one meal--one for me and one for "the others".

Since each quesadilla is 6 points and is cut into thirds, it stands to reason that each "wedge" (upon cutting them into thirds) is worth 2 points, so if you want to up your intake to 8 or 10 points if allowance permits, go for it!

Ingredients:

1-1/2 c fresh presliced mushrooms
1/2 c prechopped green bell pepper
1/2 tsp dried basil
4 (8") 96% fat-free flour tortillas
1 c (4 oz.) shredded part-skim mozzarella cheese
20 slices turkey pepperoni (5 per quesadilla)
Pinches of garlic powder and/or onion powder
1 c pizza sauce such as Ragu Homestyle


Instructions:

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add mushrooms and bell pepper and cook for 4 minutes until tender stirring frequently. Stir in basil.

While cooking the peppers and mushrooms, coat one side of each of the four tortillas with nonstick spray and place the sprayed side down and dry side up on the counter/work surface.

When peppers and mushrooms are ready, divide this mixture up evenly among the four flour tortillas covering only one half of each tortilla.

Start your pizza sauce to warming in a small saucepan.

Top each vegetable-covered tortilla with 1/4-cup of mozzarella cheese and 5 slices of turkey pepperoni. Season each with pinches of garlic powder and/or onion powder to your personal taste.

Fold each tortilla in half and place two at a time into heated pan with the folded sides together creating a circle from your two now halves and brown each side.

YIELD: 4 servings
SERVING SIZE: 1 Quesadilla cut into thirds and 1/4 c sauce
POINTS: 6 points per quesadilla (and 2 points per wedge)

Nutritional Information:  Calories 283 (32% from fat); Fat 10 g (sat 3.9 g), Protein 16 g; Carb 33.2 g; Fib 4.6 g; Chol 26 mg; Iron 3.1 mg; Sodium 904 mg; Calcium 333 mg