Side Pannel
Quesadillas
Ingredients List
- 6 6" flour tortillas
- 1 8 oz pkg. shredded cheddar
- Or Monterey jack cheese
- 1 cn Diced green chili peppers,
- Drained (4 oz)
- 1 ts Oil
- Red or green salsa
- Slivered or sliced olives
- Sour cream
- Jalopeno peppers
Directions
1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese
and peppers. Top with remaining 3 tortillas. Brush a large skillet
or griddle with oil. Heat skillet or griddle till a drop of water
sizzles. Cook quesadillas, one at a time, over medium heat about 4
minutes (total) or till cheese is melted and tortillas are light
brown, turning once.
2. To bake quesadillas, brush one side of the 3 tortillas with some
oil. Place tortillas, oiled side down, on a baking sheet. Top with
cheese, peppers, and remaining tortillas, and brush with remaining
oil. Bake at 450F for 6 minutes, or until light brown.
3. To serve, cut each quesadilla in thirds, and top with sour
cream, salsa, olives and jalopeno peppers, if desired.
Nutritional information: 84 calories each serving, 5 g fat, 15 mg
chol, 4 g prot., 5 g carbo, 121 mg sodium.
VARIATIONS:
Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole
combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot,
1/4 cup sliced green onion, and 2 T water. Cover; cook on high for
2-4 minutes. Drain. Prepare the quesadillas as above except substitute
the vegetable mixture for the peppers. Cook, and serve as directed.
Chicken-Jicama Quesadillas: Prepare the quesadillas as directed,
except substitute 1/2 cup rinsed and drained black beans for the
peppers. Lightly mash the beans, stir into the cheese. Spread the
mixture on top of three of the tortillas. Top with 1/2 cup finely
chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and
2 T sliced green onion. Top with the remaining tortillas, cook and
serve as directed.
Nutritional information:
Vegetable: 86 cal
Chicken: 101 cal
and peppers. Top with remaining 3 tortillas. Brush a large skillet
or griddle with oil. Heat skillet or griddle till a drop of water
sizzles. Cook quesadillas, one at a time, over medium heat about 4
minutes (total) or till cheese is melted and tortillas are light
brown, turning once.
2. To bake quesadillas, brush one side of the 3 tortillas with some
oil. Place tortillas, oiled side down, on a baking sheet. Top with
cheese, peppers, and remaining tortillas, and brush with remaining
oil. Bake at 450F for 6 minutes, or until light brown.
3. To serve, cut each quesadilla in thirds, and top with sour
cream, salsa, olives and jalopeno peppers, if desired.
Nutritional information: 84 calories each serving, 5 g fat, 15 mg
chol, 4 g prot., 5 g carbo, 121 mg sodium.
VARIATIONS:
Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole
combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot,
1/4 cup sliced green onion, and 2 T water. Cover; cook on high for
2-4 minutes. Drain. Prepare the quesadillas as above except substitute
the vegetable mixture for the peppers. Cook, and serve as directed.
Chicken-Jicama Quesadillas: Prepare the quesadillas as directed,
except substitute 1/2 cup rinsed and drained black beans for the
peppers. Lightly mash the beans, stir into the cheese. Spread the
mixture on top of three of the tortillas. Top with 1/2 cup finely
chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and
2 T sliced green onion. Top with the remaining tortillas, cook and
serve as directed.
Nutritional information:
Vegetable: 86 cal
Chicken: 101 cal
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