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Pineapple and Chile Quesadillas
10 min cook time
6servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex-Mex Diabetes Cooking
Photo by
Eric Hinders
How to Make Pineapple and Chile Quesadillas
Sweet and savory comes together in this meatless quesadilla.
10 min cook time
6servings
1 wedge
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Step-By-Step Instructions:
- Chop the pineapple into bite-sized pieces. Mist a large skillet with cooking spray. Over medium heat, lightly char the pineapple. Set aside.
- Recoat the skillet with cooking spray. Place one tortilla in the skillet over medium-high heat and cook until air bubbles begin to form, about 1 minute. Spread half of the cheese evenly over the tortilla, covering it to the edges.
- Top the cheese with half of the charred pineapple. Sprinkle half of the red pepper flakes over the pineapple. Cook until the cheese starts to melt, about 1 minute, then fold the tortilla in half. Flip the folded tortilla over and cook until it is lightly toasted and the cheese is completely melted, about 1 to 2 minutes.
- Transfer the quesadilla to a cutting board. Repeat steps 2 and 3 with the second tortilla and the remainder of the ingredients.
- Cut each quesadilla into 3 wedges. Serve hot with a side of salsa.
Nutrition facts
6 Servings
-
Serving Size
1 wedge
- Amount per serving Calories 90
-
Total Fat
5g
- Saturated Fat 2.4g
- Cholesterol 15mg
- Sodium 280mg
-
Total Carbohydrate
9g
- Dietary Fiber 5g
- Total Sugars 3g
- Protein 7g
- Potassium 50mg
- Phosphorous 130mg
Ingredients
canned pineapple (drained)
1/2 cup
10-inch whole wheat flour tortillas
2
Monterey jack cheese (reduced fat, shredded)
1 cup
crushed red pepper flakes
1 tsp
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