Quesadillas Recipe - Cooking Index
Quesadillas Recipe - Cooking Index
This super-simple appetizer is even faster if you have a pancake griddle; simply preheat, spray with nonstick cooking spray, and prepare all the quesadillas at once. Trim the fat even further by replacing the traditional cheeses with a reduced-fat jack cheese spiked with pepper.
Courses: Starters and appetizers| 1 cup | 237ml | Shredded Mexican Chihuahua, Pepper Jack, |
| Monterey Jack, or brick cheese | ||
| 1 | Green onion - minced | |
| 1 tablespoon | 15ml | Chopped canned green chiles - (to 3) - or to taste |
| 4 | Flour tortillas - (8" dia) | |
| Chunky salsa - for topping or dip |
In a medium bowl, toss together the cheese, green onion, and chiles; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat. When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. When the cheese begins to melt, about 1 minute, fold the tortilla in half. Continue cooking until lightly browned and crisp on both sides, about 1 minute. Transfer to a cutting board. Repeat with the remaining tortillas and filling.
Cut quesadilla into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
This recipe yields 8 servings. Serving size: 2 wedges.
Exchanges Per Serving: 1 Fat, 1 Starch.
Nutrition Facts: Calories 134 Calories from Fat 55 Total Fat 6g; Saturated Fat 3g; Cholesterol 12mg; Sodium 211mg; Carbohydrate 14g; Dietary Fiber 1g; Sugars 1g; Protein 6g.
Source:
American Diabetes Association at http://www.diabetes.org
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