Prep Time 10 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. 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
  • Fresh cilantro, chopped

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

Serving size
(1 quesadilla)

  • Calories 260
  • Calories from Fat150g
  • Total Fat 16g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 640mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 12g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet