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Name: Texas-Style Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 6 4 inch white corn tortillas or four 6-inch; Cooking oil or nonstick cooking spray; 1/2 cup Monterey Jack cheese shredded; 2 - 3 medium fresh serrano chili peppers halved, seeded, and cut into thin slices; 1 roma tomato chopped; 2 tablespoons fresh cilantro snipped; 2 tablespoons light sour cream

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INGREDIENTS

6 4 inch white corn tortillas ; or four 6-inch
Cooking oil ; or nonstick cooking spray
1/2 cup Monterey Jack cheese ; shredded
2 - 3 medium fresh serrano chili peppers ; halved, seeded, and cut into thin slices
1 roma tomato ; chopped
2 tablespoons fresh cilantro ; snipped
2 tablespoons light sour cream

INSTRUCTIONS

Lightly brush one side of each tortilla with cooking oil or lightly coat with cooking spray. Divide cheese evenly among unoiled sides of 2 larger or 3 smaller tortillas. Add pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.

Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.

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Nutrition

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Serving Size: 1 Serving (36g)
Recipe Makes: 6 Servings

Calories: 53
Calories from Fat: 36 (68%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.1g
Cholesterol 11.4mg		4 %
Sodium 63.3mg		2 %
Potassium 67.8mg		2 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1g
Protein 3.2g		5 %
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.

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Calories per serving: 53

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