Chile and Cheese Quesadillas
7
Points®
Total time: 33 min • Prep: 8 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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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