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Volume III
January 27, 2012

Weekly Home / Recipe Center

Veggie Quesadilla

Serves 4


1 (4 1/2-ounce) can chopped mild green chili
4 fat-free flour tortillas, 8-inch
1 (6-oz) tomato, diced (about 1 cup)
1/2 cup , finely shopped green onion
1 cup finely shredded reduced-fat sharp cheddar cheese
1/2 teaspoon ground cumin

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.

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