Chile and Cheese Quesadillas
PersonalPoints™ per serving
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.
Low fat cream cheese
Shredded reduced-fat Mexican-style cheese
1 cup(s), or reduced-fat Monterey Jack cheese
Canned chipotle pepper(s)
4½ oz, chopped
2 tbsp(s), chopped
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
- 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.
- Slice each quesadilla into 4 wedges and serve warm. Yields 2 wedges per serving.