Jack Quesadillas with Pear Salsa

Yield: 6 servings (serving size: 4 quesadilla wedges and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 29%
  • Fat: 12g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.1g
  • Carbohydrate: 54.6g
  • Fiber: 4.8g
  • Cholesterol: 30mg
  • Iron: 2.2mg
  • Sodium: 658mg
  • Calcium: 307mg

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

  1. To prepare salsa, combine first 8 ingredients in a bowl; cover and chill.
  2. 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.
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