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.
- Portion size 12 servings
Ingredients
Method
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.
Nutritional facts <b>Per wedge:</b> about
- Sodium 118 mg
- Protein 5 g
- Calories 96.0
- Total fat 3 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
%RDI
- Iron 9.0
- Folate 4.0
- Calcium 9.0
- Vitamin A 39.0
- Vitamin C 152.0
