Tex-Mex Quesadillas
Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: easy
1 can (14 oz each) Nalley® Original Chili Con Carne with Beans
8 flour tortillas (8 inch)
2-1/2 cups Mexican-blend shredded cheese (2-1/2 cups = 10 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
PAM® Original No-Stick Cooking Spray
1 cup sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 343 mg | 34% |
Carbohydrate | 30 g | 10% |
Cholesterol | 37 mg | 12% |
Total Fat | 16 g | 24% |
Iron | 2 mg | 14% |
Calories | 328 kcal | 16% |
Sodium | 753 mg | 31% |
Protein | 16 g | 31% |
Saturated Fat | 8 g | 42% |
Sugars | 3 g | 0 |
Vitamin C | 1 mg | 2% |
Spread 1/4 cup chili over half of each tortilla to within 1 inch of edge. Place about 1/3 cup cheese and about 2 tablespoons drained tomatoes over chili on each tortilla. Fold each in half to cover filling.
Spray large nonstick skillet with cooking spray; heat over medium heat. Place 2 quesadillas side-by-side in skillet. Cook over medium heat 4 minutes or until each side is lightly browned and cheese melts, turning once. Repeat with remaining quesadillas.
Cut each into 3 wedges. Serve with sour cream, if desired.
Tex-Mex Quesadillas