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Nutrition Facts
Serving Size 1 (154g) Recipe makes 2 servings
Calories 365
Calories from Fat 102		(28%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 963mg		40%
Potassium 164mg		4%
Total Carbohydrate 37.6g		12%
	Dietary Fiber 2.2g	8%
	Sugars 1.8g
Protein 26.4g		52%
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Nif's Very Basic Cheese Quesadillas

Recipe #367115 | 12 min | 2 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Nif
Apr 21, 2009

Only 3 ingredients but my youngest DS loves it! Like the name says, it is very basic and is also very low maintenance. I would saute meat and/or veggies and have nonfat sour cream, salsa or guacamole to dip it in, but this is the basic-est version of the quesadilla. You can also use this as an appetizer and cut into thinner wedges. My DS can eat the whole thing now for dinner, but I thought I would list 2 servings. Enjoy!

SERVES 2 (change servings and units)

Ingredients

1 1/2 cups low-fat cheddar cheese, grated
2 (10 inch) flour tortillas, soft (I use whole wheat)
low-sodium taco seasoning, to taste

Directions

1
Place one tortilla in a nonstick pan and set on stove with the burner off. Sprinkle with cheddar cheese and taco seasoning.
2
Turn heat to medium and place other tortilla on top. After about 5 minutes, gently lift edge of quesadilla to see if bottom tortilla is starting to brown. It should take a little longer, but keep a close eye on it. When it is a light golden colour, slide quesadilla on to a plate.
3
Flip quesadilla into the pan and brown other side, checking frequently. Slide on to a cutting board. Let sit for a couple of minutes and then cut into quarters.

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Featured Reviews for This Recipe

From: Mrs. Snell

On Sep 1, 2009

Bravo! I came across this recipe looking for something "different" to munch on. I love Quesadillas, but I don't like a bunch of stuff in them. Nif's recipe is exactly like the quesadilla I had the first time I ever had them in a restaurant, and actually I make my own exactly this same way already, but just wanted to offer a "high five" for a simple, delicious recipe.

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