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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 8 |
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Ok Diabetics, here is something you really can enjoy! Mexican too! Source: Forbidden Foods Diabetic Cooking by Maggie Powers Ingredients:
1 cup shredded mexican chihuahua, monterey jack, pepper jack, or brick cheese |
1 green onion, minced |
1-3 tablespoons canned chopped green chilies (to taste) |
4 8-inch flour tortillas |
chunky salsa, for topping or dip |
with the remaining tortillas and filling. cut into 4 wedges with a knife or pizza cutter |
and serve immediately with the salsa. |
Directions:
1. In a medium bowl, toss together the cheese,
2. green onion, and chilies; set aside.
3. Spray a medium skillet with nonstick cooking spray and place over medium heat. When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. When the cheese
4. begins to melt, about 1 minute, fold the tortilla in half. Continue cooking until lightly browned and crisp on both sides, about 1 minute. Transfer to a cutting board. Repeat
5. with the remaining tortillas and filling. Cut into 4 wedges with a knife or pizza cutter
6. and serve immediately with the salsa.
7. Nutritional Information Per Serving (2 wedges):
8. Calories: 134, Fat: 6 g, Cholesterol: 12 mg, Sodium: 211 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g Diabetic Exchanges: 1 Starch, 1 Fat
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