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Quick Quesadillas

Yield 2 dozen
Speed preparation by using a large griddle to cook several quesadillas at a time.


  • 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
  • 3/4 cup (3 ounces) shredded nonfat sharp Cheddar cheese
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1 cup chopped tomato
  • 6 (6-inch) flour tortillas
  • Vegetable cooking spray

How to Make It

  1. Divide first 4 ingredients evenly among tortillas, arranging ingredients just off center of each tortilla.

  2. Coat a large nonstick skillet or griddle with cooking spray; place over medium-high heat until hot. Place 1 tortilla in skillet or on griddle; cook 1 minute or until bottom of tortilla is golden. Fold tortilla in half; cook 30 additional seconds or until cheeses melt. Repeat procedure with remaining tortillas. Cut each quesadilla into 4 wedges. Serve immediately.

Southern Living Our Best Low-Fat Low-Calorie Recipes