Fold-Over Quesadillas

Name: Fold-Over Quesadillas
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 128 grams chopped green chiles; 4 8-inchs (8-inch) flour tortillas; 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 170 grams 1/2 cups shredded part-skim mozzarella cheese; 79 milliliters finely chopped red onion; 59 milliliters refrigerated fresh salsa; 118 milliliters fat-free sour cream

Fold-Over Quesadillas is a vegetarian recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 16g of fat, and a total of 330 calories. This recipe is typical of Mexican cuisine. Not a lot of people really liked this hor d'oeuvre. If you have cream, ground cumin, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 18 minutes.

Instructions

Spoon 2 tablespoons green chiles over half of each tortilla, spreading evenly.

Ingredients you will need

Green Chili Pepper

Tortilla

Sprinkle cheese, onion, and cumin over chiles. Fold each tortilla in half.

Ingredients you will need

Tortilla

Cheese

Chili Pepper

Cumin

Onion

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add 2 quesadillas, and cook 2 minutes. Turn and cook 2 minutes or until cheese melts.

Ingredients you will need

Cheese

Remove from pan, and keep warm. Repeat with remaining quesadillas.

Equipment you will use

Frying Pan

Cut each quesadilla into 3 wedges.

Serve with sour cream, salsa, and cilantro.

Ingredients you will need

Sour Cream

Cilantro

Salsa

Equipment

Frying Pan

Ingredients

Servings:

128grams

chopped green chiles 48-inchs

(8-inch) flour tortillas 59milliliters

chopped fresh cilantro 1teaspoons

ground cumin 170grams

1/2 cups shredded part-skim mozzarella cheese 79milliliters

finely chopped red onion 59milliliters

refrigerated fresh salsa 118milliliters

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.