Chile and cheese quesadillas
7
Points®
Total time: 33 min • Prep: 8 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Low fat cream cheese
8 oz
Shredded reduced fat Mexican-style cheese blend
1 cup(s), or reduced-fat Monterey Jack cheese
Canned chipotle pepper
4½ oz, chopped
Cilantro
2 Tbsp, chopped
Chili powder
1 tsp
Black pepper
1 tsp
Flour tortilla
8 tortilla(s), medium
Instructions
1
Preheat oven to 350°F. 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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