Goat cheese quesadillas with green-chile sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (4 Oz.) Goat Cheese |
| 1 | cup | (4 Oz.) Reduced-Fat Monterey Jack; Grated |
| ¼ | cup | Fresh Cilantro; Chopped |
| 1 | tablespoon | Chili Powder |
| 1 | can | (15 Oz.) Red Beans; Rinsed And Drained |
| 8 | Fat-Free; (8-Inch) Flour Tortillas | |
| Cooking Spray | ||
| Green Chile Salsa; See Notes | ||
| Cilantro Sprigs; Optional | ||
Directions
Preheat oven to 350. Combine first 5 ingredients; spread about ¾ cup cheese mixture onto ech of 4 tortillas, leaving a ½ inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350 for 25 minutes or until cheeses melt. Serve with Green Chile Salsa; garnish with cilantro sprigs, if desired.
Shared by Jill Proehl, St. Louis, MO - REG2 NOTES : ***Green Chile Salsa: 1⅓ c diced seeded tomato, ¼ c diced sweet onion, 2 t fresh lime juice, 1 t minced fresh cilantro, ¼ t freshly ground pepper, 1 can chopped green chiles (4½ oz). Combine all ingredients in a bowl.
Recipe by: Cooking Light, Jan/Feb 1998 Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998
Related recipes
- Cheese & poblano quesadillas
- Cheese and poblano quesadillas
- Chicken & goat cheese quesadillas
- Chile quesadillas
- Corn & goat cheese queso
- Corn and goat cheese queso
- Cornmeal-breaded chicken w/ green chilies & goat cheese -
- Goat cheese nachos
- Goat cheese quesadillas
- Goat cheese quesadillas with roasted red pepper sauce
- Goat cheese rellenos
- Goat cheese sauce
- Goat's cheese and courgette quesadilla
- Green and white quesadillas
- Grilled quesadilla with eggplant, red onion and goat cheese
- Red chile chicken with goat cheese
- Smoked quail and goat cheese-filled poblano chile
- Spicy eggplant, red onion and goat cheese quesadilla
- Vegetarian green chile sauce
- White bean and green chile quesadillas