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Cheese and Tomato Quesadillas

Yield 2 dozen appetizers.

Ingredients

  • 3/4 cup seeded and diced tomato
  • 1/4 cup thinly sliced green onions
  • 2 pickled jalapeno peppers, chopped
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
  • Vegetable cooking spray
  • 3/4 cup no-salt-added tomato salsa

Nutrition Information

  • calories 43
  • caloriesfromfat 17 %
  • fat 0.8 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 7.1 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 397 mg
  • calcium 0.0 mg

How to Make It

  1. Divide first 3 ingredients evenly among tortillas, arranging just off center of each. Top each evenly with cheese.

  2. Coat a medium-size nonstick skillet with cooking spray; place over medium-high heat until hot. Place one tortilla in skillet. Cook 1 minute or until bottom of tortilla is golden. Fold tortilla in half; cook 30 seconds or until cheese melts. Repeat procedure with remaining tortillas. Cut each quesadilla into 4 wedges. Top wedges with salsa.

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