CHILE & CHEESE QUESADILLAS
Source of Recipe
WW
Recipe Introduction
Serves: 8
WW Points: 4
List of Ingredients
8 oz light cream cheese
1 cup shredded reduced-fat Mexican cheese, or reduced-fat Monterey Jack
cheese
4.5 oz canned chipolte chiles, chopped (I can't ever find these, so
normally use green chiles and some hot pepper sauce - a friend used
chipolte ones once, and didn't like as much)
2 tbsp cilantro, chopped
1 tsp chili powder
1 tsp black pepper
8 medium flour tortillas
Recipe
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.
In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4 inch border around the edges.
Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
Slice each quesadilla into 4 wedges and serve warm.
Yields 2 wedges per serving.
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