Texas Style Quesadillas
Introduction
These quesadillas will satisfy your comfort food cravings without so many calories.
Ingredients
6 4-inch or four 6-inch white corn tortillas
Cooking oil or nonstick cooking spray
1/2 cup shredded Monterey Jack cheese
2 to 3 medium fresh serrano chili peppers, halved, seeded, and cut into thin
1 roma tomato, chopped
2 tablespoons snipped fresh cilantro
2 tablespoons light sour cream
Cooking oil or nonstick cooking spray
1/2 cup shredded Monterey Jack cheese
2 to 3 medium fresh serrano chili peppers, halved, seeded, and cut into thin
1 roma tomato, chopped
2 tablespoons snipped fresh cilantro
2 tablespoons light sour cream
Directions
1. Lightly brush one side of each tortilla with cooking oil or lightly coat with cooking spray. Divide cheese evenly among unoiled sides of 2 larger or 3 smaller tortillas. Add pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.
2. Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSMAGAZINE.
2. Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSMAGAZINE.
Number of Servings: 6
