Recipe: Vegetable Quesadillas

I've mentioned this meal but never offered the recipe. Sorry about that!
Thanks to Beth for reminding me. ;)

I use the recipe from the Weight Watchers New Complete Cookbook.

Vegetable Quesadillas
Makes 4 Servings *3 points per serving

2 cups small broccoli florets
1 1/2 cups fat-free milk
1/4 cup + 2 tablespoons all-purpose flour
1/2 cup thawed frozen corn kernels
1/4 red bell pepper, seeded and chopped
1/4 cup coarsely chopped green chiles
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup chopped cilantro
Four 6" flour tortillas

1. In a large pot of boiling water, cook the broccoli 2 minutes; drain.

2. Preheat the oven to 425 degrees; spray a baking sheet with nonstick cooking spray.

3. In a small nonstick saucepan over medium heat, whisk the milk and flour; cook, stirring frequently, 4-5 minutes. Stir in the corn, bell pepper, chiles, salt and cayenne; remove from heat and stir in the broccoli and cilantro.

4. Spoon the vegetable mixture over the bottom half of the tortillas, leaving a 1/2" border; fold the top half over the vegetables. Place the quesadillas on the baking sheet; bake until hot and bubbling, about 8 minutes. Serve at once.

**When I made it, I changed it a bit. Instead of red pepper we used green. We omitted the green chiles. I also served the broccoli on the side instead. And for extra points, we added in reduced-fat shredded cheddar cheese before baking.