Fiesta Quesadillas

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* Exported from MasterCook *

 

Fiesta Quesadillas

 

Recipe By : Fat-Free Holiday Recipes, by Sandra Woodruff, page 32

Serving Size : 32 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup shredded nonfat Monterey jack cheese

OR reduced-fat Monterey jack cheese

3/4 cup shredded nonfat or Cheddar cheese

OR reduced-tat Cheddar cheese

8 flour tortillas -- (8-inch rounds)

1/2 cup thinly sliced scallions

4 ounces canned chopped green chilies -- drained

2 tablespoons chopped jalapeño peppers -- (optional), up to 3

***TOPPING***

1 cup nonfat sour cream

3 tablespoons thinly sliced scallions

 

Yield: 32 appetizers

 

1. Combine the cheeses and set aside.

 

2. Coat a baking sheet with nonstick cooking spray. Brush one side of

each tortilla lightly with water. Lay 4 of the tortillas, moist side down,

on the baking sheet. Spread 1/4 of the cheese mixture on each of the 4

tortillas. Top with 1/4 of the scallions, chilies, and jalapenos. Top

with the remaining tortillas, placing them moist side up.

 

3. Bake at 400F for 7 to 9 minutes, or until the quesadillas are heated

through and the cheese is melted. Place the sour cream in a small dish and

sprinkle with the scallions. Cut each quesadilla into 8 wedges, transfer

to a serving platter, and serve hot, accompanied by the sour cream.

 

Variation: To make Fiesta Bean Quesadillas, mash 1 cup of drained canned

pinto beans with 1 1/2 teaspoons of chili powder. Divide the beans among

the tortillas, and spread evenly. Top with the cheese and the remaining

ingredients and bake.

 

NUTRITIONAL FACTS (PER APPETIZER) without variation: Calories; 41, Fat:

0.5g, Protein: 2.9g, Cholesterol: 1 mg, Fiber: 0.4 g, Sodium: 81 mg

 

NUTRITIONAL FACTS (PER APPETIZER) with variation: Calories: 51, Fat: 0.5g,

Protein: 3.4g, Cholesterol: 1 mg, Fiber: 1 g, Sodium: 93 mg

 

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