Jack Quesadillas with Pear Salsa

recipe

Yield:

6 servings (serving size: 4 quesadilla wedges and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 375
Caloriesfromfat 29 %
Fat 12 g
Satfat 7.2 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 14.1 g
Carbohydrate 54.6 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 2.2 mg
Sodium 658 mg
Calcium 307 mg

Ingredients

Pear salsa:
4 cups chopped peeled Anjou pear (2 pounds)
1/3 cup chopped red onion
2 tablespoons chopped fresh or 2 teaspoons dried mint
1 tablespoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 jalapeño pepper, seeded and chopped
Quesadillas:
8 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup chopped green onions

Preparation

To prepare salsa, combine first 8 ingredients in a bowl; cover and chill.

To prepare the quesadillas, place 1 tortilla in a medium nonstick skillet over medium heat, and top with 1/2 cup cheese. Sprinkle with 2 tablespoons onions; top with a tortilla. Cook 3 minutes, pressing down with a spatula until cheese melts. Turn carefully, and cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese, and green onions. Cut each quesadilla into sixths; serve with pear salsa.

January 2000