Fold-Over Quesadillas

recipe
There's no reason to think of quesadillas as mere appetizers when they make such a quick and easy meal. When preparing the quesadillas, keep the tortillas covered to prevent them from drying out and cracking when you fold them.
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Yield:

4 servings (serving size: 3 wedges, 2 tablespoons sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 302
Fat 9.9 g
Satfat 4.7 g
Protein 16 g
Carbohydrate 34.5 g
Cholesterol 30 mg
Iron 1.2 mg
Sodium 643 mg
Caloriesfromfat 30 %
Fiber 1.4 g
Calcium 461 mg

Ingredients

1 (4.5-ounce) can chopped green chiles
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/3 cup finely chopped red onion
1/2 teaspoon ground cumin
Cooking spray
1/2 cup fat-free sour cream
1/4 cup refrigerated fresh salsa
1/4 cup chopped fresh cilantro

Preparation

Spoon 2 tablespoons green chiles over half of each tortilla, spreading evenly. Sprinkle cheese, onion, and cumin over chiles. Fold each tortilla in half.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 2 quesadillas, and cook 2 minutes. Turn and cook 2 minutes or until cheese melts. Remove from pan, and keep warm. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with sour cream, salsa, and cilantro.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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