- cal. (kcal) 105
- Carb Grams Per Serving: 11
white corn tortillas
cooking oil or nonstick cooking spray
shredded Monterey Jack cheese
medium fresh serrano chili peppers, halved, seeded, and cut into thin slices
roma tomato, chopped
snipped fresh cilantro
light sour cream
- Lightly brush one side of each tortilla with cooking oil or lightly coat with cooking spray. Divide cheese evenly among un-oiled sides of 2 larger or 3 smaller tortillas. Add pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.
- Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.