Veggie Quesadillas

Make this restaurant appetizer favorite at home. Quesadillas fold tomatoes, green onions, chilies and melted cheese in flour tortillas.

Prep Time: 5 min
Total Time: 10 min
Makes: 6 servings

(9 ratings)

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2	cups shredded Cheddar or Monterey Jack cheese (8 ounces)
6	Old El Paso® flour tortillas (8 inches in diameter)
1	small tomato, seeded and chopped (1/2 cup)
4	medium green onions, chopped (1/4 cup)
2	tablespoons Old El Paso® chopped green chiles
	Chopped fresh cilantro, if desired

1.	Heat oven to 350ºF.
2.	Spread 1/3 cup of the cheese evenly over half of each tortilla. Sprinkle tomato, onions, chilies and cilantro over cheese. Fold tortillas over filling. Place on ungreased cookie sheet.
3.	Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.
Grilling Directions: Heat coals or gas grill for direct heat. Lightly brush vegetable oil on one side of each tortilla; add filling ingredients on other side of each tortilla as directed. Fold tortillas over filling. Grill tortillas uncovered 4 inches from medium heat 2 to 4 minutes, turning once, until cheese begins to melt and tortillas begin to brown (watch carefully).

Special Touch

Pick up a pack of flavored flour tortillas, then make exciting new flavors and colors of quesadillas.

Variation

Sprinkle on a few pieces of cut-up cooked chicken with the tomato for chicken quesadillas.

Nutrition Information:

1 Serving: Calories 290 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 9 g); Cholesterol 40 mg; Sodium 450 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 13 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 6 %; Calcium 26 %; Iron 10 % Exchanges: 1 1/2 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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