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Quesadillas




Source of Recipe


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List of Ingredients




-1 cup shredded Mexican Chihuahua, Monterey Jack, Pepper Jack, or brick cheese
-1 green onion, minced
-1-3 tablespoons canned chopped green chilies (to taste)
-4 8-inch flour tortillas
-Chunky salsa, for topping or dip

Recipe



In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat. When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute. Transfer to a cutting board. Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

8 servings
3 points per serving



One 2-wedge serving equals: Calories: 134, Fat: 6 g, Cholesterol: 12 mg, Sodium: 211 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g ++++ Exchanges: 1 Starch,