The simplest quesadillas are made only with cheese. Our version adds the Mexican poblano chili, onion, and cilantro; Chorizo (see p. 140) would be a flavorful addition.
6 servings
½ cup each: chopped poblano chili or green bell pepper, finely chopped onion
1 teaspoon ground cumin
3 tablespoons chopped cilantro
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
6 flour tortillas (6-inch)
Vegetable cooking spray
Green Tomato Salsa (recipe follows)
6 tablespoons fat-free sour cream
1. Sauté poblano chili, onion, and cumin in lightly greased large skillet until vegetables are tender, 3 to 5 minutes; stir in cilantro. Sprinkle cheese on half of each tortilla; spoon vegetable mixture over. Fold tortillas in half. Cook in lightly greased large skillet over medium to medium-low heat until browned on the bottom, 2 to 3 minutes. Spray tops of quesadillas with cooking spray; turn and cook until browned on other side. Cut into wedges; serve warm with salsa and sour cream.
Makes about 1 cup
12 ounces tomatillos, husked
2 tablespoons finely chopped onion
1 clove garlic, minced
¼ small jalapeño chili, finely chopped
2 tablespoons finely chopped cilantro
½ teaspoon ground cumin
¼ teaspoon dried oregano leaves
⅛–¼ teaspoon sugar
Salt, to taste
1. Simmer tomatillos in water to cover in large saucepan until tender, 5 to 8 minutes. Cool; drain, reserving liquid. Process all ingredients, except sugar and salt, in food processor or blender until almost smooth, adding enough reserved liquid to make medium dipping consistency. Season to taste with sugar and salt.
Per Serving:
Calories: 165
% of calories from fat: 26
Fat (gm): 4.8
Saturated fat (gm): 1.7
Cholesterol (mg): 10.1
Sodium (mg): 393
Protein (gm): 8.3
Carbohydrate (gm): 22.9
Exchanges:
Milk: 0.0
Vegetable: 1.5
Fruit: 0.0
Bread: 1.0
Meat: 0.5
Fat: 0.5