Creamy Quesadilla
Creamy Quesadilla might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 6 and costs $1.08 per serving. One serving contains 355 calories, 14g of protein, and 23g of fat. 143 people found this recipe to be scrumptious and satisfying. A mixture of chiles, tortillas, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes. It is a reasonably priced recipe for fans of Mexican food. It is brought to you by Taste and Tell Blog. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 70%, this dish is solid. If you like this recipe, you might also like recipes such as Creamy Apple-Cinnamon Quesadilla, Creamy Jalapeno & Pulled Pork Quesadilla, and Creamy Jalapeno Pulled Pork Quesadilla.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 (4.5 oz) can Old El Paso Chopped Green Chiles
1/4 cup chopped cilantro
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup sour cream
1 (1 oz) package Old El Paso Zesty Sour Cream Seasoning Mix
1 (8.2 oz) package Old El Paso 6-inch tortillas (10 tortillas)
Equipment:
bowl
griddle
Cooking instruction summary:
In a medium bowl, combine the sour cream and the seasoning mix. Set aside about 1/4 cup of the sour cream mix. Stir in the green chiles and the cilantro into the bowl; mix well. Add in both cheeses.Spread about 1/3 cup of the mixture on a top of 5 of the tortillas. Top with the remaining 5 tortillas. Heat a griddle over medium-low heat. Spray with nonstick cooking spray. Add the quesadillas to the hot griddle. Cook until the first side is browned, then very carefully flip the quesadilla to brown the second half.Let the quesadillas sit for 5 minutes before cutting and serving.
Step by step:
1. In a medium bowl, combine the sour cream and the seasoning mix. Set aside about 1/4 cup of the sour cream mix. Stir in the green chiles and the cilantro into the bowl; mix well.
2. Add in both cheeses.
3. Spread about 1/3 cup of the mixture on a top of 5 of the tortillas. Top with the remaining 5 tortillas.
4. Heat a griddle over medium-low heat. Spray with nonstick cooking spray.
5. Add the quesadillas to the hot griddle. Cook until the first side is browned, then very carefully flip the quesadilla to brown the second half.
6. Let the quesadillas sit for 5 minutes before cutting and serving.
Nutrition Information:
covered percent of daily need
