Cheese and Veggie Quesadillas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These are super sneaky with veggies, I chop the broccoli in the food processor. They're THE best quesadillas I've ever had :) From WW Take Out Tonight 6 points Ingredients:
8 flour tortillas |
4 1/2 ounces monterey jack cheese, grated |
1 cup small broccoli floret |
4 ounces black beans, drained |
1 tablespoon lime juice |
1/4 cup canned green chili, drained |
1/4 cup fresh cilantro, minced |
2 tablespoons minced scallions |
1/2 cup salsa |
2 tablespoons sour cream |
Directions:
1. Preheat oven to 400 degrees. Spray 8 9 inch squares of foil with nonstick cooking spray.
2. Place 1 tortilla on 4 sheets of foil; sprinkle each with 1/4 of the cheese. Set aside.
3. In a small saucepan of boiling water, cook broccoli for 3 minutes or until bright green and tender. Drain; arrange broccoli on the cheese topped tortillas.
4. In a small bowl, mash the beans and lime juice to make a paste; stir in the chilies, cilantro and scallions. Spread 1/4 of this mixture on each cheese topped tortilla.
5. Top each cheese topped tortilla with a plain tortilla and then a piece of foil, sprayed side down. Crimp the edges of the foil together with your fingers so it is sealed.
6. Place foil packets on a baking sheet. Bake 7 minutes until heated through.
7. Serve seach quesadilla with 2 Tablespoons salsa and 1 1/2 teaspoons sour cream.
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