Broccoli Quesadilla

Serves 6

4 cups broccoli florets
1 cup red onion, chopped
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cinnamon
1-2 jalapeno peppers, minced
6 cherry tomatoes, cut in 4 slices each
1 tablespoon fresh minced coriander (or parsley)
6 corn tortillas (soft), 1 oz. each
2 oz. monterey jack or mozzarella cheese, shredded
1/2 cup Rotel brand tomatoes
1/2 cup plain, low-fat yogurt (not vanilla flavored)
6 oz. avocado, sliced

Steam broccoli until tender.  Drain, chop and set aside.  Spray large fry pan with cooking spray.  Saute onion and garlic.  Add cumin, chili powder and cinnamon.  Stir over heat one minute.  Add broccoli, peppers, tomatoes and coriander.  Stir well.  Saute 3-4 minutes.  Transfer to bowl and set aside.  Wipe fry pan clean and spray again with cooking spray, and turn heat to medium.  Place 1/2 cup broccoli mixture in tortilla.  Sprinkle with cheese.  Fold in half.  Place filled tortilla back in pan.  Heat on each side 2-3 minutes, pressing with spatula to flatten.  Repeat with remaining tortillas and broccoli mixture. 
To serve:  Top each tortilla with Rotel, yogurt and avocado.  Cut in half.

EACH SERVING Provides 2-1/2 vegetable exchanges, 1 bread exchange, 1 fat exchange.  If using avocado, add 40 optional calories.