Pickle Barrel's Pizza-rific Quesadillas

1. Lightly coat a nonstick skillet with cooking spray and set over medium heat. Add the oil. Add the garlic, onion and pepper and sauté for 5 minutes or until the vegetables have softened. Add the carrots and sauté for another 5 minutes. Add the beef and basil and cook for 2 minutes, stirring to break it up or until it is no longer pink. Add tomato sauce, cover and simmer for 5 minutes. Add cheese and mix until melted.

2. Divide the mixture among one side of the 4 tortillas and fold in half..

3. In a large skillet or grill pan, heat for 2 minutes per side, just until hot. Cut each tortilla in half and serve hot.

2 tsp vegetable oil
2 tsp finely chopped garlic
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
6 oz lean ground beef
1 tsp dried basil
Salt and pepper
1 ½ cup thick tomato sauce
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
4 whole wheat small tortillas

Nutritional Analysis Per Serving:

Calories 260
Fat 11 g
Sodium 490 mg

Serves 4