There's no reason to think of quesadillas as mere appetizers when they make such a quick and easy meal. When preparing the quesadillas, keep the tortillas covered to prevent them from drying out and cracking when you fold them.

Recipe by Oxmoor House

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
4 servings (serving size: 3 wedges, 2 tablespoons sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon 2 tablespoons green chiles over half of each tortilla, spreading evenly. Sprinkle cheese, onion, and cumin over chiles. Fold each tortilla in half.

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  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 2 quesadillas, and cook 2 minutes. Turn and cook 2 minutes or until cheese melts. Remove from pan, and keep warm. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with sour cream, salsa, and cilantro.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

302 calories; fat 9.9g; saturated fat 4.7g; protein 16g; carbohydrates 34.5g; cholesterol 30mg; iron 1.2mg; sodium 643mg; calories from fat 30%; fiber 1.4g; calcium 461mg.