Recipe by Oxmoor House January 1995

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Recipe Summary test

Yield:
2 dozen appetizers.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide first 3 ingredients evenly among tortillas, arranging just off center of each. Top each evenly with cheese.

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  • Coat a medium-size nonstick skillet with cooking spray; place over medium-high heat until hot. Place one tortilla in skillet. Cook 1 minute or until bottom of tortilla is golden. Fold tortilla in half; cook 30 seconds or until cheese melts. Repeat procedure with remaining tortillas. Cut each quesadilla into 4 wedges. Top wedges with salsa.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

43 calories; calories from fat 17%; fat 0.8g; saturated fat 0.4g; protein 2g; carbohydrates 7.1g; cholesterol 2mg; sodium 397mg.
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