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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHILI AND CHEESE QUESADILLAS Recipe

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This recipe for CHILI AND CHEESE QUESADILLAS is from The Denney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. light cream cheese
1 cup shredded reduced-fat Mexican cheese or Monterey Jack cheese
4 ½ oz. can chipotle peppers, chopped
2 tbsp cilantro, chopped
1 tsp chili powder
1 tsp black pepper
8 medium flour tortillas
Directions:
Directions:
1.Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.

2.In a bowl, combine cream cheese, Mexican cheese, chilies, cilantro, chili powder and black pepper. Mix well.

3.Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving ¼ in 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.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
5 Points /2slice

 

 

 

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