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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Quesadillas

Source: dLife

American-made Mexican cheese quesadillas.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	188.9

Total Carbs	17.2 g

Dietary Fiber	1.3 g

Sugars	0.9 g

Total Fat	9.6 g

Saturated Fat	3.7 g

Unsaturated Fat	0.4 g

Potassium	147.2 mg

Protein	8.1 g

Sodium	405.2 mg

Dietary Exchanges 9.6 Fat, 0.2 Vegetables, 0.3 Meat, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Halve pepper lengthwise if using the Anaheim chile pepper. Remove the membrane and seeds, and cut the pepper halves into thin slivers.
Over half of each tortilla sprinkle 1/4 cup of the shredded cheese.
Sprinkle on the pepper slivers or canned green chile peppers, chicken, tomato, green onions, and snipped cilantro, oregano, or basil. Pressing gently, fold each tortilla in half.
Cook quesadillas 2 at a time on a large skillet or on a griddle for 3 to 4 minutes or until lightly browned over medium heat.
Place quesadillas on a baking sheet after removing from the skillet. Place in a 350° oven to keep warm.
Take remaining tortillas and repeat.
Cut quesadillas in half to serve. Serve with salsa and Guacamole, if desired decorate with cilantro leaves. Serves 12