Quesadillas3

Ingredients :

3 tablespoons canola oil
10 tortillas (from Chile Black Pepper Tortilla recipe)
5 ounces white cheese, such as Monterey Jack or manchego, cut into 10 thin slices
3 tablespoons finely grated anejo cheese or Parmesan cheese
1/4 cup finely minced onion
Chipotle Salsa (see recipe)

Method :

Heat the oil in a 9-inch skillet over medium heat.
Place 2 tortillas at a time in the skillet, not overlapping. Place
a thin slice of cheese on the side of each tortilla and fold over
to enclose the filling.
Fry quesadillas on both sides until slightly toasted. Remove from
the pan and blot with paper towels. Arrange quesadillas on a
platter. While hot, dust each with some of the grated anejo cheese
and sprinkle with the minced onion. Serve with Chipotle Salsa.

Serves 4.

Per serving : 360 calories, 13 g protein, 24 g carbohydrate, 23 g
fat (8 g saturated), 35 mg cholesterol, 530 mg sodium, 4 g fiber.