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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Quick Quesadillas |
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Serves: 4 Print this RecipePrep: 5 min Cook: 8 min 4 flour tortillas (8 to 10 inches in diameter) 1 cup shredded Mexican 4-cheese blend (4 ounces) 1/4 cup medium salsa 1/4 cup sour cream 1. Heat 10-inch skillet over medium heat 1 to 2 minutes. Place tortilla in skillet; sprinkle ½ cup of the cheese over tortilla. Top with second tortilla. Heat about 2 minutes or until bottom is lightly browned. Turn and cook other side until lightly browned. Repeat with remaining tortillas and cheese. 2. Cut quesadillas into wedges. Serve with salsa and sour cream. Theresa H. shares her Recipe "The lighter the meal, the easier I found it to eat. Making this quesadilla recipe was perfect-it's light, tasty and nutritious." A NOTE from DR. GHOSH For some patients, early in the day is often the best time to eat. Eating can become more of a challenge as the day progresses due to increased fatigue. If that's the case with you, try a few quesadilla wedges with salsa for lunch or as a midmorning snack. NUTRITION FACTS: High in calcium 1 Serving: Calories 265 (Calories from Fat 125); Fat 14g (Saturated 8g); Cholesterol 40mg; Sodium 460mg; Potassium 120mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 10g % DAILY VALUE: Vitamin A 4%; Vitamin C 2%; Calcium 26%; Iron 10%; Folic Acid 14%; Magnesium 4% DIET EXCHANGES: 1 ½ Starch, 2 High-Fat Meat, 1 Vegetable, 2 Fat From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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