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Fiesta Quesadillas




Source of Recipe


Weight Watchers


Recipe Introduction


Makes 32 appetizers
POINTS: 1
SERVING SIZE: 1 appetizer

PER SERVING: 41 Calories, 0.5 g Fat, 0.4 g Fiber, 1 mg Cholesterol, 2.9 g Protein,
81 mg Sodium


List of Ingredients




3/4 cup shredded nonfat or reduced-fat Monterey jack cheese
3/4 cup shredded nonfat or reduced-fat Cheddar cheese
8 flour tortillas (8" round)
1/2 cup thinly sliced scallions
1 can (4 oz) chopped green chilies, drained
2-3 tablespoons chopped jalapeno peppers (optional)

Topping

1 cup nonfat sour cream
3 tablespoons thinly sliced scallions

Combine the cheeses and set aside. 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. Bake at 400 degrees 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.


Recipe