No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 102g Recipe makes 2 dozen) The following items or measurements are not included below: 64 inches fat free tortillas 3/4 cup reduced-fat cheddar cheese no-salt-added salsa |
||
| Calories 22 | ||
| Calories from Fat 3 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 373mg | 15% | |
| Potassium 236mg | 6% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.5g | ||
| Protein 1.0g | 2% | |
Cheese and Tomato Quesadillas
By: Mrs. Hughes
Mar 19, 2008
This recipe came from a local recipe pamphlet.
2 dozen
Ingredients
- 3/4 cup tomato, diced and seeded
- 1/4 cup green onion, thinly sliced
- 2 pickled jalapeno peppers, chopped
- 8 (8 inch) fat free tortillas
- 3/4 cup sharp reduced-fat cheddar cheese, shredded
- 3/4 cup no-salt-added salsa
Directions
1
Divide first three ingredients evenly among tortillas, arranging just off center of each.2
Top each evenly with cheese.3
Coat a medium sized nonstick skillet with vegetable cooking spray and place over medium heat until hot.4
Place one tortilla in skillet.5
Cooke 1 minute or until bottom of tortilla is golden.6
Fold tortilla in half.7
Cook 30 seconds or until cheese melts.8
Repeat for all quesadillas.9
Cut each quesadilla into 4 wedges.10
Top wedges with salsa.
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- Course > Appetizers
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- Preparation > Time to Make > < 60 mins
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- Occasion > Holiday/Event > Non-Religious > Independence Day
Featured Reviews for This Recipe
From: Lvs2Cook
On Mar 31, 2008
You really can't go wrong with a quesadilla! These were very tasty and easy to make and that's just what I am looking for when I want lunch 
I used fire-roasted tomatoes since the fresh looked bad at the store and I used taco cheese instead of plain cheddar for an extra zip. Took a couple of minutes in the pan and lunch was ready. Thanks for posting! Made for Pick~A~Chef spring 2008.
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