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Photo of Chile and Cheese Quesadillas by WW

Chile and Cheese Quesadillas

7
Points® value
Total Time
33 min
Prep
8 min
Cook
25 min
Serves
8
Difficulty
Moderate
If your baking sheets are too small to hold all four quesadillas, use two smaller baking sheets and bake them side-by-side in the oven.

Ingredients

Light cream cheese

8 oz

Shredded reduced-fat Mexican-style cheese

1 cup(s), or reduced-fat Monterey Jack cheese

Canned chipotle peppers

4½ oz, chopped

Cilantro

2 tbsp(s), chopped

Chili powder

1 tsp(s)

Black pepper

1 pinch(es)

Flour tortilla

8 medium

Instructions

  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
  3. Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4-inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
  4. Slice each quesadilla into 4 wedges and serve warm. Yields 2 wedges per serving.

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