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Ingredients:
8 corn tortillas -5-inch diameter
1/2 cup grated extra-sharp cheddar cheese
2 scallions, finely chopped
1 jalapeno pepper, seeded and minced
2 tsp chopped fresh cilantro -or epazote, optional
Instructions:
1. Heat a large, dry, cast-iron skillet over medium heat. Place 1 tortilla
in skillet, sprinkle with 1 tablespoon cheese and one-fourth each of the
scallions, jalapeno and cilantro (or epazote), if using. When cheese melts,
top with another tortilla and flip to toast other side. Total cooking time
is 2 minutes.
2. Transfer quesadilla to a cutting board and cut in half. Keep warm. Make
3 more quesadillas with remaining ingredients.
MAKES 4 QUESADILLAS, FOR 8 SERVINGS.
80 calories per serving; 3 grams protein; 2 grams fat (0.7 gram saturated
fat); 13 grams carbohydrate; 75 mg sodium; 4 mg cholesterol; 2 grams fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 8
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. Joe E. Lewis
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Scallion Quesadillas Recipe brought to you by Mexican Recipes To-Go
