Serves: 4
Total Calories: 430
1. Heat oven to warm.
2. Spread 2 Tbsp of the chilies on one half of each tortilla. Top green chilies with 1/4 cup of the tomatoes, 2 Tbsp green onion, and 114 cup cheese per tortilla. Sprinkle cumin evenly over each tortilla. Fold each tortilla in half and press down gently to adhere.
3. Heat a 12-inch nonstick skillet over medium heat. Add 2 of the tortillas and cook 3 minutes, then turn and cook 2 minutes longer or until cheese has melted. Place on a separate plate in oven to keep warm. Repeat process.
4. Cut each quesadilla in half, starting at the folded edge for easier slicing.
EXCHANGES
1 1/2 Starch
1 Medium-Fat Meat
1 Vegetable
NUTRITION FACTS
Calories 204
Calories from Fat 56
Total Fat 6g
Saturated Fat 4g
Cholesterol 20mg
Sodium 714mg
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars 2g
Protein 12g
This Veggie Quesadillas recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.
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