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Serves: 18
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Quesadillas recipe on the web!!
Fast
Prep: 10 min; Bake: 5 min
If all the quesadillas won’t fit on your cookie sheet, bake them in batches. You can bake more as needed.
_ cups shredded Monterey Jack-Colby cheese (8 ounces)
_ flour tortillas (8 to 10 inches in diameter)
_ small tomato, chopped (1/2 cup)
_ medium green onions, chopped (1/4 cup)
_ tablespoons canned chopped green chilies
Chopped fresh cilantro or parsley
1. Heat oven to 350°.
2. Sprinkle 1/3 cup of the cheese evenly over half of each tortilla. Top cheese with remaining ingredients. Fold tortilla over filling. Place on ungreased cookie sheet.
3. Bake about 5 minutes or until hot and cheese is melted. Cut each into 3 or 4 wedges, beginning cuts from center of folded side.
NUTRITION FACTS: 1 Appetizer:; Calories 95 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 150mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 4g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 8%; Iron 2% DIET EXCHANGES:; 1/2 Starch; 1 Fat
Lighter Quesadillas: For 1 gram of fat and 45 calories per serving, use reduced-fat cheese and tortillas.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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