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Goat Cheese Quesadillas With Green-Chile Salsa

Goat Cheese Quesadillas With Green-Chile Salsa

Cooking Light JANUARY 1998

  • Yield: 4 servings (serving size: 1 quesadilla and 1/3 cup salsa)


  • 1 cup (4 ounces) goat cheese
  • 1 cup (4 ounces) grated reduced-fat Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 (15-ounce) can red beans, rinsed and drained
  • 8 (8-inch) fat-free flour tortillas
  • Cooking spray
  • Green-Chile Salsa
  • Cilantro sprigs (optional)


Preheat oven to 350°.

Combine first 5 ingredients; spread about 3/4 cup cheese mixture onto each of 4 tortillas, leaving a 1/2-inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350° for 25 minutes or until cheeses melt. Serve with Green-Chile Salsa; garnish with cilantro sprigs, if desired.

Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 23%
  • Fat: 12.4g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 23g
  • Carbohydrate: 70.7g
  • Fiber: 4.3g
  • Cholesterol: 44mg
  • Iron: 2.9mg
  • Sodium: 1323mg
  • Calcium: 402mg

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Goat Cheese Quesadillas With Green-Chile Salsa recipe