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.
2 ounces seared chopped tilapia
1 tablespoon grated pepper-Jack cheese
1/2 ounce 1/3-less-fat cream cheese
2 tablespoons diced celery
1/4 teaspoon Old Bay seasoning
1 tablespoon diced onion
1/4 cup sliced green bell pepper
2 (6-inch) flour tortillas
How to Make It
Place first 7 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.
These are ok, but there are better fish taco recipes from CL. I made a paste of the cream cheese, onions, and celery. I put the seasoning on the fish, then grilled. After grilling, I spread the paste on the bottom of the tortilla, added the fish, and sprinkled the jack cheese on top. Then back on the grill to melt the cheese. It could've used some cilantro maybe. I probably won't make these again.
This is way too much work for a quesadilla. Plus, it's not family friendly when you can only cook one at a time. I used 8 in. tortillas because I coudn't find 6 in. at the time but I don't think you could possibly fit all the ingredients in a 6 in tortilla without all of it falling out. It was tough enough fitting in the 8 in.
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