Guest guest Posted April 5, 2000 Report Share Posted April 5, 2000 * Exported from MasterCook * Jack Quesadillas with Pear Salsa Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped peeled Anjou pear -- (about 2 lbs.) 1/3 cup chopped red onion 2 tablespoons chopped fresh or 2 t. dried mint 1 tablespoon grated lime rind 2 tablespoons fresh lime juice 1 teaspoon sugar 1/2 teaspoon freshly ground black pepper 1 jalapeno pepper -- seeded and chopped Quesadillas: 8 (8-inch) fat-free flour tortillas 2 cups shredded Monterey jack cheese -- (8-ounce) 1/2 cup chopped green onions 1. To prepare salsa, combine first 8 ingredients in a bowl; cover and chill. 2. To prepare the quesadillas, place 1 tortilla in a medium nonstick skillet over medium heat, and top with 1/2 cup cheese. Sprinkle with 2 tablespoon onions; top with a tortilla. Cook 3 minutes, pressing down with a spatula until cheese melts. Turn carefully, and cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese and green onions. Cut each quesadilla into sixths; serve with pear salsa. Yield: 6 servings (serving size: 4 quesadilla wedges and 1/2 cup salsa). Calories 375 (29% from fat); Fat 12g (sat 7.2g, mono 3.4g, poly 0.5g); Protein 14.1g; Carb 54.6g; Fiber 4.8g; Chol 30mg; Iron 2.2mg; Sodium 658mg; Calc 307mg KES 04/05/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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