Fold-Over Quesadillas

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.

Yield: 4 servings (serving size: 3 wedges, 2 tablespoons sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 9.9g
  • Saturated fat: 4.7g
  • Protein: 16g
  • Carbohydrate: 34.5g
  • Cholesterol: 30mg
  • Iron: 1.2mg
  • Sodium: 643mg
  • Calories from fat: 30%
  • Fiber: 1.4g
  • Calcium: 461mg


  • 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


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