Quicky Quesadillas by The Canadian Living Test Kitchen

The easiest of quick bites to make, these will be just about the most popular since there's a myriad of fillings from which to choose. Coloured or flavoured tortillas add extra whimsy.

Servings: 32

Ingredients:

Nutritional Info
Per Piece: about	-
cal	37
pro	2 g
total fat	2 g
sat. fat	1 g
carb	4 g
fibre	trace
chol	3 mg
sodium	71 mg
% RDI:	-
calcium	3%
iron	2%
vit A	1%
vit C	2%
folate	1%

Preparation:

Lay each tortilla on work surface. Sprinkle 1/4 cup (50 mL) shredded cheese on half of each; top with one-quarter of the jalapeño peppers. Fold uncovered half over filling.

Bake quesadillas on greased baking sheet in 400°F (200°C) oven, turning once, for about 8 minutes per side or until golden. Cut each into 8 wedges.

Additional Information

Variations
Instead of the cheese and jalapeños, try any of the following fillings.

Pesto Quesadillas: 1/4 cup (50 mL) prepared pesto or tapenade and 1 cup (250 mL) crumbled goat cheese.

Salami Quesadillas: 1/4 cup (50 mL) grainy mustard, 12 thin slices salami and 1 cup (250 mL) shredded Swiss cheese.

Mango Apple Quesadillas: 1/4 cup (50 mL) mango chutney, 1 apple, thinly sliced, and 4 oz (125 g) Brie cheese, sliced.

Bruschetta Quesadillas: 1 cup (250 mL) prepared bruschetta topping and 1/2 cup (125 mL) shredded Asiago cheese.

Barbecue Chicken Quesadillas: 1/2 cup (125 mL) barbecue sauce, 1 cup (250 mL) chopped roasted chicken and 1 cup (250 mL) shredded mozzarella cheese.

Spinach Quesadillas: 1 pkg (300 g) frozen spinach, thawed, squeezed dry and chopped, 1/4 tsp (1 mL) dried dillweed and 1/2 cup (125 mL) each shredded mozzarella and crumbled feta cheese.

Artichoke Quesadillas: 4 slices prosciutto ham, 1 jar (6 oz/170 mL) marinated artichokes, drained and chopped, 1 cup (250 mL) shredded provolone cheese and 2 tbsp (25 mL) grated Parmesan cheese.