Spicy Garden Quesadillas

Make restaurant-style quesadillas at home. They're so easy!

  • prep time 25 min
  • total time
  • ingredients 7
  • servings 8

Ingredients

1
cup chopped yellow or red bell peppers
1
cup chopped tomatoes
2
(4.5-oz.) cans Old El Paso® Chopped Green Chiles, undrained
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend
16
(6-inch) flour tortillas
1/2
cup Old El Paso® Salsa
1/2
cup sour cream
  • 1 In small bowl, combine bell peppers, tomatoes and chiles; mix well. Spoon about 1/3 cup pepper mixture and heaping 1/3 cup cheese onto each of 8 tortillas. Top with remaining tortillas.
  • 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add quesadillas 2 at a time; cook 1 to 2 minutes on each side or until cheese is melted and tortillas are toasted.
  • 3 To serve, cut each quesadilla into wedges. Serve with salsa and sour cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Quesadilla
    Calories
    340
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    11g,
    11%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    680mg
    680%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    40%;
    Calcium
    40%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1 1/2 High-Fat Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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