Monterey Jack and Green Pepper Quesadillas
Everyone will make quick work of these irresistible bites that are lightly spiced and oozing with cheese.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 76 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 143 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 4% |
| vit A | 4% |
| vit C | 8% |
| folate | 3% |
-
4 large whole wheat flour tortillas
1 cup (250 mL) shredded Monterey Jack cheese
1/4 tsp (1 mL) each dried oregano and hot pepper flakes
Half sweet green pepper, chopped
1 tbsp (15 mL) minced jalapeño pepper
Preparation:
Sprinkle half of each tortilla with cheese, oregano, hot pepper flakes, green pepper and jalapeño pepper; fold other half over and press to seal. (Make-ahead: Wrap and refrigerate for up to 8 hours.)
Bake on large rimmed baking sheet in centre of 400°F (200°C) oven until crisp and golden, about 15 minutes. Cut each into 3 wedges.
Source
Canadian Living Magazine: November 2005
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