1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 medium onion, halved and thinly sliced
1 fresh serrano pepper, halved, seeded, and cut into thin strips
2 teaspoons vegetable oil
4 6-inch white corn tortillas
Nonstick cooking spray
1/2 cup shredded Monterey Jack cheese (2 ounces)
2 thin slices tomato, halved crosswise
1 tablespoon snipped fresh cilantro
Light dairy sour cream (optional)
Cilantro and lime wedges (optional)
Instructions
1. In a large skillet cook sweet pepper, onion, and serrano
pepper in hot oil over medium-high heat for 3 to 5 minutes
or until vegetables are just tender. Remove from heat.
2. Lightly coat one side of each tortilla with cooking spray.
On the uncoated side of two of the tortillas, divide half of
the cheese. Top with onion mixture, tomato slices, the 1
tablespoon cilantro, and the remaining cheese. Top with
remaining tortillas, coated sides up.
3. Heat a very large skillet or griddle over medium heat.
Cook quesadillas for 4 to 5 minutes per side or until cheese
melts and tortillas are lightly browned. Cut each quesadilla
into 4 wedges. Serve warm and, if desired, with sour
cream, additional cilantro and lime wedges.
Nutrition Facts (Fajita-Style Quesadillas)-
Per serving- 61 kcal cal., 4 g fat (1 g sat. fat, 1 g
polyunsaturated fat, 1 g monounsatured fat), 6 mg chol., 41
mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Serving
Suggestions
4 servings=one quesadilla
Originally Submitted
2/8/2015
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