Cheddar and Raspberry Quesadillas
Cheddar and Raspberry Quesadillas
Photography by Jeff Coulson /TC Media
- Preparation time: 15 minutes
- Total time : 15 minutes
- Portion size: 24 pieces
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 82 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 6 g |
| dietary fibre | 0 |
| sugar | 1 g |
| chol | 10 mg |
| sodium | 124 mg |
| potassium | 33 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 3 |
| vit A | 3 |
| folate | 5 |
This sweet and savoury twist on the typical salsa and cheese quesadilla combines sharp Cheddar, sweet jam and crunchy nuts. If you have more than one large skillet, save time by cooking multiple quesadillas at once.
Ingredients
- 4 4large tortillatortillas, (10-inch/25 cm)
- 2 cups 2cupsshredded old white Cheddar cheese
- 1/2 cup 1/2cupchopped pecans
- 4 tsp 4tspfinely chopped fresh chives
- 4 tsp 4tspraspberry jam
Preparation
Place tortillas on work surface; over half of each, sprinkle 1/2 cup of the cheese, 2 tbsp of the pecans and 1 tsp of the chives. Spread 1 tsp of the jam over uncovered halves; fold over cheese mixture.
Heat nonstick skillet or grill pan over medium heat; cook quesadillas, in batches and turning once, until browned on both sides and cheese is melted, about 6 minutes. Remove from pan; let stand for 2 minutes.
Cut each into 6 wedges.
Source : Canadian Living Magazine: January 2013
