Quesadillas
1 small tomato
3 medium green onions with tops
6 flour tortillas (8 to 10 inches in
diameter)
2 cups shredded Colby or Cheddar cheese (8
ounces)
2 tablespoons chopped green chilies (from a 4-ounce can)
Chopped fresh cilantro or parsley, if
desired
Heat the oven to 350ş.
Cut tomato in half; place cut side down on cutting board, and chop into
small pieces. Peel and chop the green onions.
Place the tortillas on a clean counter or on waxed paper. Sprinkle 1/3 cup
of the cheese evenly over half of each tortilla. Top cheese with tomato,
onions, chilies and cilantro, dividing ingredients so each tortilla has an
equal amount.
Fold tortillas over filling, and place on the ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted. Cut each quesadillas
into wedges or strips, beginning cuts from the center of the folded side.
____________________
Description:
“Quesadillas can be served as an appetizer or as a main dish. Add
shredded cooked beef or chicken or refried beans to the filling for a
heartier main dish.”
Bake:
“0:05″
Per serving: 264 Calories (kcal); 15g Total Fat; (50% calories from fat); 13g Protein; 20g Carbohydrate; 40mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: cookie sheet or large shallow baking pan
(about 15 × 10 inches)
Lighter Quesadillas: For 10 grams of fat and 245 calories per
serving, use reduced-fat cheese and reduced-fat tortillas.
Tips
If not all the tortillas will fit on your cookie sheet, bake just
some of them at a time. Bake more as you need them, so they’ll
always be hot.
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