Guest guest Posted September 18, 1999 Report Share Posted September 18, 1999 * Exported from MasterCook * Corn Quesadillas Recipe By :July 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 6-inch corn tortillas 2 cups monterey jack cheese -- shredded 1 1/2 cups corn kernels 4 tablespoons flat-leaf parsley -- chopped 1/3 cup mild green salsa 1/3 cup medium hot red salsa 3 tablespoons nonfat sour cream Sprinkle tortilla with 1/3 cup cheese, 1/4 cup corn kernels, and 1 tsp. parsley. Top with second tortilla. Microwave, covered with wax paper, at full power for 1-1/2 minutes, or cook on hi heat in nonstick pan, turning once, until cheese is melted and corn heated through, about 3 min. With sharp kitchen knife, cut into 4 wedges. Top wedges alternatively with about 1/2 tablespoon red and green salsa. If using, garnish with dollop of sour cream. Makes 6 main-dish servings or 24 appetizer wedges. Variation: Cook corn kernels in a hot, dry skillet until slightly caramelized, about 4-5 minutes. Substitute cilantro for flat-leaf parsley. - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 13g Total Fat; (38% calories from fat); 14g Protein; 32g Carbohydrate; 34mg Cholesterol; 290mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : 13 grams of fat per quesadilla. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.