Rating: 5 stars
1 Ratings
  • 5 star values: 1
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This quesadilla has plenty of cheese and vegetables, so eat it with a knife and fork. Serve as a side dish with chipotle-spiced chicken, black beans, and chunky salsa.

Steven Petusevsky
Recipe by Cooking Light March 2006

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Recipe Summary

Yield:
6 servings (serving size: 4 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread about 2 1/2 tablespoons corn over each of 6 tortillas. Sprinkle 2 tablespoons cheese over each; top each with 1/4 cup hominy, 1 tablespoon onions, 2 teaspoons cilantro, 1 teaspoon chiles, and 1 tortilla. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned. Set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges.

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Source

Whole Foods Cookbook

Nutrition Facts

200 calories; calories from fat 23%; fat 5g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.8g; protein 7.3g; carbohydrates 34.3g; fiber 4.2g; cholesterol 11mg; iron 0.4mg; sodium 335mg; calcium 143mg.
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