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Add a photoServings: 2
Ingredients
- 2 x Poblano chiles or possibly 4 long green chiles, or possibly use Jalapenos, if you like
- Â Â Nonstick cooking spray
- 4 x 10" flour tortillas
- 3/4 lb Monterey Jack cheese, thinly sliced
- 2 x Green onions, trimmed and sliced
Directions
- Prepare chiles as directed elsewhere (blister, peel, seed and chop).
- Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese proportionately over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 min, or possibly till the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula.
- Weight it again and cook it another 2 min or possibly till the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Keep a bowl of Pico de Gallo close at hand.
- Note: Leftover grilled chicken or possibly shrimp are also good sprinkled over cheese!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 2 servings | |
| Calories 640 | |
| Calories from Fat 465 | 73% |
| Total Fat 51.65g | 65% |
| Saturated Fat 32.46g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 914mg | 38% |
| Potassium 178mg | 5% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.19g | 1% |
| Protein 41.9g | 67% |
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