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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2013
Ingredients
Method
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.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 124 mg
- Sugars 1 g
- Protein 3 g
- Calories 82.0
- Total fat 5 g
- Potassium 33 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 3.0
