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Quesadillas are a terrific quick snack to feed the family. They’re also great served alongside chili or southwestern stews.
- 4 ounces shredded Monterey Jack or cheddar cheese, divided
- 8 corn tortillas
- 1/2 cup salsa
Spread 1 ounce cheese on a tortilla. Top with another tortilla and place in a nonstick skillet over medium-high heat. Cook until the bottom is lightly toasted, about 2 minutes. Turn over and cook until the cheese is melted and the second side is lightly toasted. Transfer to a plate and keep warm. Repeat with the remaining tortillas and the remaining cheese to make 4 quesadillas altogether. Cut each into quarters and serve with salsa.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 10g total fat; 6g total saturated fat; 25mg cholesterol; 300mg sodium; 25g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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