Chile-Cheese Quesadillas with Salsa Cruda

By pattie_d

Ingredients

• Quesadillas:
• 2 tablespoons part skim ricotta cheese
• 6 (6-inch) corn tortillas
• 1/2 cup (2 ounces) shredded reduced fat Monterey Jack cheese
• 2 tablespoons diced mild green chiles, drained
• Salsa Cruda:
• 1 cup chopped tomato
• 2 tablespoons minced onion
• 2 tablespoons minced fresh cilantro (optional)
• 2 tablespoons lime juice
• 1/2 jalapeno pepper, minced
• 1 clove garlic, minced

Details

Servings 3
Adapted from tastebook.com

Preparation

Step 1

Chile-Cheese Quesadilla:

For each quesadilla, spread 2 teaspoons ricotta over 1 tortilla. Sprinkle with heaping tablespoonful Monterey Jack cheese and 2 teaspoons diced chiles and top with another tortilla.

Spray small non stick skillet with cooking spray. Heat over medium-high heat. Add 1 quesadilla; Cook 2 minutes or until bottom is golden. Turn quesadilla over; cook 2 minutes. Remove from heat. Cut into 4 wedges. Repeat for remaining 2 quesadillas. Serve with warm Salsa Cruda.

Salsa Cruda:

Combine tomato, onion, cilantro, if desired, lime juice, Jalapeno peppers and garlic in small bowl. Stir to combine.