Wednesday, May 18, 2011

Quick Veg Chili Quesadillas

From Healthy Starts Here

Printable Recipe

Prep time: 10 minutes
Cooking time: 6 minutes
Serves 1 Just multiply by hungry faces

1 large trans-fat free 100% whole wheat tortilla (I used Ancient Grains)
½ cup family style vegetarian chili (I heated mine up for a minute in the microwave first)
2 tbsp shredded light Monterey Jack cheese or whatever you prefer
2 tbsp salsa (I used store bought President’s Choice Smokey Chipotle Salsa)
1 tbsp fresh cilantro leaves, chopped
1 tbsp light sour cream (optional)

1. Heat a large skillet over medium-low heat. Place the tortilla flat in the skillet. Spoon the warm chili over half the tortilla and then sprinkle with the cheese.

2. Fold the tortilla in half over the cheese and press down gently. Cook until the cheese melts and the tortilla is golden on the underside (about 3 minutes).

3. Carefully flip the tortilla and cook the other side until golden (another 3 minutes or so).

4. Remove from skillet and cut in half. (If you are making more than one, keep the cooked ones in a warm oven.

Serve with salsa, cilantro and sour cream (if using).

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