Pepper Cheese Quesadillas with Honey Mustard

The salty, rich flavors of cheese are perfectly complemented by the hot-sweet flavors of honey mustard.

1/3 cup chopped cilantro
3 tablespoons honey mustard
2 teaspoons fresh lemon juice
2 canned or bottled jalapeño peppers, minced
8 flour tortillas (7 inches)
1/3 cup reduced-fat pepper jack cheese
1 green bell pepper, cut into thin slivers
1 red bell pepper, cut into thin slivers

1 Preheat the oven to 425°F.
2 In a small bowl, combine the cilantro, mustard, lemon juice, and jalapeños.
3 Arrange 4 of the tortillas on a baking sheet and brush evenly with the mustard mixture. Sprinkle the cheese and bell peppers on top of each tortilla, leaving a 1/4-inch border. Top with the remaining tortillas.
4 Bake for 10 minutes or until crispy. Cut each quesadilla into 6 wedges.

Makes 2 dozen wedges servings.
Per wedge: 59 calories, 1.5g total fat (0.6g saturated), 3mg cholesterol, 1g dietary fiber, 10g carbohydrate, 2g protein, 70mg sodium.