Chile and cheese quesadillas
SmartPoints® value per serving
Perfect for serving a crowd, these ooey, gooey, cheesy quesadillas will please even the pickiest of eaters. While the quesadillas bake, make a salsa to serve with them. You can dress-up a store-bought fresh salsa with chopped mango, pineapple or even peaches or by simply adding some fresh squeezed lime juice and chopped cilantro. If you’re serving a crowd, sprinkle chopped green onion over the cooked quesadillas to garnish. Serve with raw veggies, like carrot sticks, red pepper slices, and cucumber slices, to offer your guests a crunchy accompaniment. 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, chopped
- Preheat oven to 350°F. 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.