Jalape?orn Quesadillas
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per wedge: about | - |
| cal | 96 |
| pro | 5 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 118 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 9 |
| vit A | 39 |
| vit C | 152 |
| folate | 4 |
First, give Mom and Dad a pronunciation lesson (keh-sah-DEE-yahz) and explain that the name for these tasty appetizer turnovers comes from queso for "cheese" and "dilla" for tortilla. Make this variation by Cynthia David early in the day to pop in the oven when your guests arrive. Light cheese keeps the fat count down.
Ingredients
-
1 cup (250 mL) shredded light Monterey_Jack style cheese
2/3 cup (150 mL) cooked corn kernels
Half sweet red pepper, diced
2 tsp (10 mL) seeded minced jalape?epper
3/4 tsp (4 mL) ground cumin
Four 7-inch (18 cm) flour tortillas
Preparation
In bowl, stir together cheese, corn, red pepper, jalape?epper and cumin; divide evenly over bottom half of each tortilla. Fold over. (Quesadillas can be prepared to this point, covered and refrigerated for up to 8 hours.) Place on baking sheet; bake in 400°F (200°C) oven, turning halfway through cooking time, for about 12 minutes or until crisp and golden. Let stand for 5 minutes before cutting each into 3 wedges.
Additional information :
Tip: These are also ideal brunch appetizers. Try coloured tortillas for fun.
- Keywords : Snacks; Vegetarian; Corn; Cheese; Jalapeno pepper;
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