For less-adventurous eaters, skip the peppers and onions. For veggie lovers, add sides of sliced avocado and chopped lettuce. Serve with salsa and light sour cream on the side.
1 red or yellow pepper, cut in thin strips, optional
1 red onion, peeled and cut in thin strips, optional
1 tablespoon olive oil
Salt to taste
2 cups reduced-fat shredded white cheddar cheese
Six 8-inch flour tortillas
Calories (4 wedges): 298
How to Make It
Prep time: 10 minutes Cook time: 15 minutes
If using, cook peppers and onion in the oil in a large skillet for 5 to 7 minutes over medium heat, stirring occasionally. Remove from heat when soft; add salt to taste.
Sprinkle 1/3 cup of cheese over one half of each tortilla. Then top cheese with 1/4 cup of pepper-and-onion mixture, if using. Fold the uncovered half of each tortilla over cheese and press down gently.
In a nonstick skillet, cook tortillas in a single layer over medium heat, about 2 minutes. Flip over and continue cooking 2 to 3 minutes, until cheese is melted. Remove tortillas from the pan and cut each into 4 wedges. Repeat until all quesadillas are cooked.
How kids can help: Sprinkle cheese on tortillas; fold tortillas over to form quesadillas.
For grown-ups: Season the peppers and onions with cumin and chili powder.
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