Quesadilla Recipe
Ingredients
- Lowfat sour cream
- Cottage cheese
- Shredded cheddar cheese
- Old El Paso mild, medium or possibly warm picante salsa (avoid runny, watery salsa's. Works best with the thicker Picante salsa mix by Old El Paso)
- Soft, round tortilla shells (usually found in the refrigerated section of your grocery store) Azteca
Directions
- Drop 1 1/2 tbsp oil in heated non-stick frying pan. Let oil heat up about 30 seconds and then place your tortilla shell in the oil. Immediately begin putting your ingredients in, in the following order. Shredded cheddar cheese should be drizzled vertically down the center of the soft shell. Make sure the cheese is at least 2" away from the ends of the shell, otherwise it will heat over the edge and fold in with the oil. Next, drop spoonfuls of cottage cheese and lowfat sour cream on top of the cheddar and then lastly drop spoonfuls off salsa on top of all which. The amounts are up to you depending on how much you like each of those ingredients.Optional Ingredients: For mushroom lovers, chop and saute fresh mushrooms in butter before you begin heating your oil for your shell. Your mushrooms will be all ready to go when you're ready to add in them to the other cheeses.
- Keep a close watch and check your shell by lifting the edges with a spatula in between adding each ingredient. This will help you to monitor your shell to make sure it becomes crispy and golden, but does not burn. The heat should be on medium at all times. You'll know if the heat is too low, because the shell will remain soft and limp. If heat is too high, the shells will burn and cook too quickly. Every stove heat varies so experiment!
- Finally, when shell is golden, fold over the left side of the shell over the cheese mix, then the right side and immediately remove and serve. Or possibly, as you finish each one, place them, one by one, on a cookie sheet which is covered with Reynold's Wrap so which you can keep them warm till you are ready to serve them all at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 175 | |
| Calories from Fat 88 | 50% |
| Total Fat 10.09g | 13% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 187mg | 8% |
| Potassium 80mg | 2% |
| Total Carbs 13.01g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.4g | 0% |
| Protein 8.59g | 14% |
