Chile-Cheese Quesadillas With Tomatoes
Chiles contain phytonutrients that protect against cancer and other chronic diseases.
Number of servings : 4
Prep time: 15 Minutes
Cooking time: 12 Minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
6 flour tortillas (8 inches)
1 large tomato, seeded and finely chopped
1 cup shredded Monterey Jack or cheddar cheese
1 can (4.5 ounces) chopped mild chiles
1 tablespoon chopped cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 200°F.
Place 3 tortillas on work surface. Sprinkle equally with tomato, cheese, chiles, cilantro, salt, and pepper. Place remaining tortillas on top. Gently press quesadillas to flatten.
Coat large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Place one quesadilla at a time in skillet. Cook until lightly browned on both sides and cheese is melted, about 2 minutes per side. Transfer to baking sheet; place in oven to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla into 4 wedges.