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Quick Quesadillas

Yield 6 servings
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

Nutrition Information

  • calories (4 wedges): 298
  • fat 14 g
  • satfat 7 g
  • sodium 332 mg
  • cholesterol 27 mg

How to Make It

  1. 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.