QUESADILLA PIZZAS

To lower the fat in this spunky appetizer, we’ve used reduced-fat tortillas, fat free refried beans, and reduced-fat cheeses.

• 8 (6-inch) fajita-size reduced-fat flour tortillas, divided
  
  
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  
  
• 1 tablespoon olive oil
  
  
• 1/2 cup pizza sauce
  
  
• 1/2 teaspoon ground cumin
  
  
• 1/2 cup fat-free refried beans
  
  
• 1/4 cup diced green chilies
  
  
• 1/4 cup (about 2) thinly sliced green onions
  
  
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
  
  
• 1/4 cup sliced ripe olives

PREHEAT oven to 450° F.

PLACE 4 tortillas on baking sheet. Sprinkle cheddar cheese evenly over tortillas; top with remaining tortillas. Brush lightly with olive oil.

BAKE for 4 minutes. Combine pizza sauce and cumin in small bowl; spread on tortillas. Spoon beans evenly over sauce mixture; sprinkle with chiles, green onions, Monterey Jack cheese, and olives.

BAKE for 3 minutes or until cheese is melted. Cut into wedges.

Makes 8 appetizer servings.

NUTRITION FACTS PER SERVING: 160 cal., 4.5 g total fat (1 g sat. fat), < 5 mg chol., 440 mg sodium, 23 g carbo., 4 g fiber, 3 g sugars, and 9 g protein.
Daily Values: 2% vit. A, 4% vit. C, 15% calcium, and 10% iron.

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