Post by JJ Judkins on May 4, 2011 17:54:23 GMT -6
QUESADILLAS
Yield: 8 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: diabeticgourmet.com/book_archive/details/12.shtml
INGREDIENTS
- 1 cup shredded Mexican Chihuahua, Monterey Jack,
Pepper Jack, or brick cheese
- 1 green onion, minced
- 1-3 tablespoons canned chopped green chilies (to taste)
- 4 8-inch flour tortillas
- Chunky salsa, for topping or dip
DIRECTIONS
In a medium bowl, toss together the cheese,
green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and
place over medium heat. When hot, add 1 tortilla and
sprinkle it with one-fourth of the cheese mixture. When
the cheese begins to melt, about 1 minute, fold the tortilla
in half. Continue cooking until lightly browned and crisp
on both sides, about 1 minute. Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter
and serve immediately with the salsa.
Nutritional Information Per Serving (2 wedges):
Calories: 134, Fat: 6 g, Cholesterol: 12 mg, Sodium: 211 mg,
Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Fat
Yield: 8 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: diabeticgourmet.com/book_archive/details/12.shtml
INGREDIENTS
- 1 cup shredded Mexican Chihuahua, Monterey Jack,
Pepper Jack, or brick cheese
- 1 green onion, minced
- 1-3 tablespoons canned chopped green chilies (to taste)
- 4 8-inch flour tortillas
- Chunky salsa, for topping or dip
DIRECTIONS
In a medium bowl, toss together the cheese,
green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and
place over medium heat. When hot, add 1 tortilla and
sprinkle it with one-fourth of the cheese mixture. When
the cheese begins to melt, about 1 minute, fold the tortilla
in half. Continue cooking until lightly browned and crisp
on both sides, about 1 minute. Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter
and serve immediately with the salsa.
Nutritional Information Per Serving (2 wedges):
Calories: 134, Fat: 6 g, Cholesterol: 12 mg, Sodium: 211 mg,
Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Fat