I got this recipe from the July/August issue of "Cooking Light":
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 Tbs curry powder
1 tsp minced peeled fresh ginger
2 garlic cloves, minced
1 cup cooked, mashed peeled potato
1/4 cup frozen green peas, thawed
1 Tbs soy sauce
8 (6-inch) fat-free flour tortillas
1 cup shredded fat-free Muenster cheese
1. Preheat oven to 350 degrees.
2. "Saute" first six ingredients (cabbage through garlic) over medium-high
heat until cabbage is crisp-tender. Remove from heat, stir in potato,
peas, and soy sauce.
3. Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato
mixture over each tortilla; top each with 1/4 cup cheese and a tortilla.
Bake at 350 for 15 minutes or until thoroughly heated. Cut each
quesadilla in to 4 wedges. Yield: 4 servings.
My changes: I used curry powder to taste and teriyaki sauce instead of soy
sauce. You could probably use corn tortillas instead of flour tortillas.
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