INGREDIENTS
1/4
cup picante sauce or salsa
4
(7-inch) regular or whole wheat flour tortillas
1/2
cup (2 ounces) shredded reduced-fat reduced-sodium Monterey Jack cheese
1/4
cup finely chopped turkey ham or lean ham
1/4
cup canned diced green chiles, drained
or 1 to 2 tablespoons chopped jalapeño pepper*
Nonstick cooking spray
Additional picante sauce or salsa for dipping (optional)
Fat-free or reduced-fat sour cream (optional)
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Spread 1 tablespoon picante sauce on each tortilla.
- Sprinkle cheese, turkey ham and chiles equally over half of each tortilla. Fold over uncovered half to make quesadilla; spray tops and bottoms of quesadillas with cooking spray.
- Grill on uncovered grill over medium coals 1-1/2 minutes per side or until cheese is melted and tortillas are golden brown, turning once. Quarter each quesadilla and serve with additional picante sauce and fat-free sour cream, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
2 quesadilla quarters
Calories from Fat
24 %
Protein
5 g
Fiber
1 g
Carbohydrate
11 g
Cholesterol
5 mg
Saturated Fat
<1 g
Total Fat
2 g
Calories
82
Sodium
226 mg
DIETARY EXCHANGE:
Starch
1
