Try this Fontina, Corn And Jalapeno Quesadillas recipe, or contribute your own.
Suggest a better descriptionHeat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and saute 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges. Serves 4. Bon Appetit March 1993
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 1 servings | ||
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Calories: 259 | ||
Calories from Fat: 259 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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