Miniature Quesadillas
Prep Time 5 min
Cook Time 15 Min
Servings 3
Difficulty Easy
Ingredients
- 1/4 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. dried oregano leaves
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Montery Jack cheese
- 1 to 2 tbsps. Crisco® Pure Vegetable Oil
- 6 (6 to 7-inch) flour tortillas
- Salsa
- Sour cream
Directions
- Step 1
COMBINE chili powder, cumin, salt and oregano in a large resealable food storage bag; add Cheddar and Monterey Jack cheese. Shake to coat cheese.
- Step 2
HEAT 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/3 cup cheese mixture; top with a second tortilla.
- Step 3
COOK 30 seconds, turn; cook an additional 30 seconds longer. Repeat with additional oil, remaining tortillas and cheese mixture.
- Step 4
CUT each quesadilla into 8 wedges. Serve with salsa and sour cream, if desired.
Serving size
(1/3 of recipe)
- Calories 410
- Calories from Fat190g
- Total Fat 22g
- Saturated Fat 9g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 40mg
- Sodium 730mg
- Potassium 0mg
- Total Carbohydrates 39g
- Dietary Fiber 3g
- Sugars 0g
- Protein 15g
- 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