Jalapeno Quesadillas

Name: Jalapeno Quesadillas
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 20 jalapeno peppers, cored, seeded, membranes removed, cut lengthwise into thin strips; 1 tablespoon oil; 3 onions, sliced; 1/4 teaspoon salt; 3 tablespoons water; 8 flour tortillas (8-inch); 8 ounces shredded Monterey Jack cheese (about 2 cups)

Makes 8

Prep 15 m

Bake 4 - 5 m

Cook 20 m

Ingredients

20 jalapeno peppers, cored, seeded, membranes removed, cut lengthwise into thin strips
1 tablespoon oil
3 onions, sliced
1/4 teaspoon salt
3 tablespoons water
8 flour tortillas (8-inch)
8 ounces shredded Monterey Jack cheese (about 2 cups)

Directions

1 of 4 Simmer jalapeno strips in water in large saucepan for 5 minutes. Drain and rinse briefly. Set aside.
2 of 4 Heat oil in a large nonstick skillet over medium heat. Add onions and salt; cook for 10 minutes or until onions are slightly browned. Add jalapeno strips; cook for 2 minutes. Add water; cook for 4 minutes more.
3 of 4 Lay tortillas on baking sheets. Sprinkle cheese over half of each tortilla. Top cheese with jalapeno mixture. Fold uncovered half over filling to form half-moon.
4 of 4 Bake in 350 degree F oven until cheese is melted, 4 to 5 minutes. Makes 8 servings.

Nutrition Information for Jalapeno Quesadillas
Servings Per Recipe: 8
Per Serving: 283 kcal cal., 13 g Fat, total, 11 g pro., 25 mg chol., 393 mg sodium, 24 g carb.