Most people use 6-inch tortillas for tacos, but we apply healthy new math and use them for quesadillas. Upsizing to an 8-inch tortilla nearly doubles the surface area, meaning twice as much cheesy filling. Suddenly, your sensible meal becomes an 800-calorie heavyweight. Start with a 6-incher, and pile on the lean meats, veggies, and cheese. Crisp in a hot skillet with cooking spray instead of butter to save 7g sat fat.
1 small ripe tomato, sliced
1 ounce shredded buffalo mozzarella cheese
1 teaspoon balsamic vinegar
1/3 cup fresh basil leaves
2 (6-inch) flour tortillas
How to Make It
Place first 4 ingredients on 1 tortilla; top with second tortilla. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add quesadilla to pan; cook 1 minute on each side or until golden.
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This is not quite so bad as the previous reviewer indicates. It depends on how juicy/watery your tomatoes are, and how much vinegar you use. If you're careful, this doesn't come out soggy, and it's tasty!