Quesadillas
This easy recipe can be prepared many ways for a quick lunch or dinner. Kids can help add ingredients and flip their own quesadilla.
$0.36 per serving
Ingredients
- 6 CNP Tortillas (or whole-wheat or corn tortillas)
- ¾ cup Homemade salsa (or taco sauce)
- ¾ cup low-fat cheddar cheese (shredded)
- ¾ cup low-fat Monterey Jack cheese (shredded)
- Nonstick spray
Instructions
- Coat skillet or electric skillet with nonstick spray. Heat on medium.
- Spread each tortilla with 1 Tablespoon of salsa or taco sauce. Sprinkle on 1 Tablespoon of each kind of cheese. Fold in half.
- Place quesadilla on warm skillet. Cook until brown, about 2 minutes. Turn and continue to cook until cheese is melted and the other side is brown, about 2 minutes.
Notes
Variations
- Beans: Add 1/2 cup of black or pinto beans, rinsed, drained, and mashed to each quesadilla before cooking.
- Chicken: Add 1/2 cup of chicken and 1 Tablespoon of green chilies to each quesadilla before cooking.
- Veggies: Add 1/2 cup chopped mushrooms, bell peppers, spinach, and/or cooked sweet potatoes to each quesadilla before cooking.
- Microwave Cooking: Place quesadilla on paper towel and cook on high for 30-45 seconds for each tortilla. Let stand to allow cheese to melt.
- Oven-Baked: Bake quesadilla at 350°F for 5 minutes or until tortillas are crisp and cheese is melted.
Nutrition Label
Serving: 1 quesadilla
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