By Linda Gassenheimer, Tribune News Service
These quesadillas hide a delightful surprise inside that pairs well with the creamy, melted cheese. Thinly sliced apples and a swirl of fig jam add a gentle crunch and a touch of natural sweetness, creating a delicious contrast to the rich filling.
Cut into golden triangles and served with cool, creamy guacamole, they make a simple yet satisfying vegetarian meal that comes together in minutes.
HELPFUL HINTS:
Any type of 8-to-9 inch tortilla can be used.
Look for guacamole in the produce for refrigerated section of the market.
Ant type of jam such as strawberry can be used.
To make 4 using one skillet, make one at a time and cover with foil to keep warm.
COUNTDOWN:
Prepare all ingredients.
Make quesadillas.
SHOPPING LIST:
To buy:
- 1 package 8-to-9 inch lite flour tortillas
- 1 bag reduced fat shredded cheddar cheese
- 1 jar fig jam
- 1 can olive oil spray
- 1 apple
- 1 container guacamole
Skillet-Toasted Cheese Quesadilla
Recipe by Linda Gassenheimer
- Olive oil spray
- 4 8-to-9-inch lite flour tortillas
- 3/4 cup reduced fat shredded sharp cheddar cheese, divided use
- 2 tablespoons fig spread or jam, divided use
- 1 thinly very sliced apple, divided use
- 1 cup bought guacamole
Heat a large skillet over medium-high heat and spray olive oil spray. Add one tortilla and sprinkle 2 tablespoons cheese on top. Add 1/4 of the apple slices and 1/2 tablespoon fig jam to one half of the tortilla. Cook until cheese starts to melt. Fold tortilla in half and remove to a plate. Cover with foil to keep warm. Repeat with the remaining 3 tortillas. When all 4 are cooked, cut them into triangles. Divide them in half and place them on 2 dinner plates. Add 1/2 cup bought guacamole to each plate. Dip the triangles into the guacamole and enjoy.
Yield 2 servings.
Per serving: 564 calories (50 percent from fat), 31.1 g fat (9.5 g saturated,3.5 g monounsaturated), 30 mg cholesterol, 22.4 g protein, 67.9 g carbohydrates, 21.7 g fiber, 1241 mg sodium.
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