PREP TIME: 10 min
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COOK TIME: 15 min
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YIELD: 4 servings |
INGREDIENTS:
| 1/4 tsp. chili powder | Crisco® Original No-Stick Cooking Spray |
| 1/4 tsp. ground cumin | 4 (6 to 7-inch) flour tortillas |
| 1/4 tsp. salt | Salsa |
| 1/4 tsp. dried oregano leaves | Fresh cilantro, chopped |
| 1 1/2 cups shredded Mexican Blend cheese |
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano leaves
- 1 1/2 cups shredded Mexican Blend cheese
- Crisco® Original No-Stick Cooking Spray
- 4 (6 to 7-inch) flour tortillas
- Salsa (optional)
- Fresh cilantro, chopped (optional)
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PREPARATION DIRECTIONS:
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HEAT oven to 400ºF. Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese. Shake to coat cheese.
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SPRAY a baking sheet with no-stick cooking spray. Coat the sides of each tortilla with no-stick cooking spray. Place 2 tortillas on baking sheet, sprayed side down. Divide cheese mixture between tortillas. Top with remaining tortillas, spray side up.
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BAKE 6 to 8 minutes. Turn over; bake an additional 6 to 8 minutes. Remove from oven and place on a cutting board. Cut each quesadilla into 4 pieces. Top with salsa and cilantro, if desired. Serve hot.
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