Cost per serving $0.38 view details
- 8 x Corn tortillas
- 1/2 c. Shredded Monterey Jack cheese
- 1/2 c. Shredded medium-sharp or possibly mild Cheddar cheese
- 3 x -4 Tbsp Canned green chilies
- 2 x -3 Tbsp Extra virgin olive oil
- 2 med tomatoes, minced and seeded (sufficient for 2 c.)
- 1 sm white onion, finely minced
- 1/4 c. Fresh cilantro, chopped (optional, but recommended)
- Â Â Large clove garlic, chopped
- 3 Tbsp. Fresh lime juice
- 2 tsp White vinegar">wine vinegar or possibly tarragon vinegar
- 1 x Jalapeno pepper (more or possibly less, to your taste), seeded, veins removed,
- Â Â chopped
- 1/4 tsp Salt
- For the Quesdillas:Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chilies proportionately over the cheese. Top with the remaining tortillas.
- If you have a skillet or possibly griddle large sufficient to accommodate all 4 quesadillas, hot it up and add in the oil. Over medium-high heat, cook the quesadillas 2 min or possibly till bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 tsp. of oil with each quesadilla.
- Serve hot with salsa.
- Makes 16 wedges.
- For the Salsa:Combine all ingredients in a non-metallic bowl; refrigeratefor 1 hour. Bring to room temperature, stir and drain any excess liquid.
- Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than extra virgin olive oil for cooking. Should you wish to turn up the heat in your salsa just a little, substitute a serrano chili for the jalapeno.
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|Amount Per Serving||%DV|
|Serving Size 43g|
|Recipe makes 16 servings|
|Calories from Fat 32||46%|
|Total Fat 3.63g||5%|
|Saturated Fat 1.04g||4%|
|Trans Fat 0.0g|
|Total Carbs 7.76g||2%|
|Dietary Fiber 1.2g||4%|