Chili-beef quesadillas

1/2 lb lean ground beef
1 small onion, diced
1 garlic clove, minced
1 4oz. can diced green chiles, drained
1 TBSP chili powder
1/4 tsp. salt
4 medium fat-free flour tortillas
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup fat-free sour cream
1 large tomato, diced
2 TBSP chopped cilantro

Preheat the oven to 400 degrees. In a large nonstick skillet, cook the beef, onion and garlic, breaking apart the beef with a wooden spoon, until it is no longer pink, 3-5 minutes. Stir in the chiles, chili powder, salt and 1/4 cup water; cook, stirring occasionally, until the liquid evaporates, about 10 minutes.

Place 2 of the tortillas on a baking sheet; top with the beef mixture, then sprinkle evenly with the cheese. Top with the remaining 2 tortillas, pressing lightly. Bake until the cheese melts, about 8 minutes. Let stand 5 minutes. Cut each quesadilla in half, then cut each half into 3 wedges. Top with the sour cream, tomato, and cilantro and serve.

Serves 4 (3 wedges each)

Points per serving: 8