Who says fruit doesn’t fit in a quesadilla? Enjoy this playful spin on a quesadilla!
Recipe adapted from Oregon State University’s Food Hero
For variety, try apples or other fruit in your quesadilla instead of pears. Also, make this a meal with some roasted veggies and a glass of low-fat milk.
4 medium whole wheat tortillas
1 cup grated cheese (try cheddar or jack)
1 cup pear cubes (fresh or canned/drained)
1⁄2 cup finely chopped green or red peppers
2 tablespoons minced onion (green, red, or yellow)
Lay two tortillas on a clean cutting board or on two plates.
Place 1/4 of the cheese on each tortilla.
Divide pears, peppers, and onion between the two tortillas.
Divide the remaining cheese between the two tortillas. Top with remaining two tortillas.
Heat a pan or griddle to medium. Place one quesadilla in pan. Cook for 2-4 minutes, or until bottom of quesadilla begins to look a little brown.
With large spatula, gently turn quesadilla over and cook the other side until a little brown, 2-4 minutes.
Gently slide quesadilla onto plate. Cook the second quesadilla.
Cut each cooked quesadilla into 4 pieces and serve.
Refrigerate leftovers within 2-3 hours.
Serving size: 2 wedges
Per serving: 280 calories, 12 g total fat, 5 g saturated fat, 30 g carbohydrates, 11 g protein, 4 g fiber, 320 mg sodium, 117 mg potassium, 13 mg magnesium, 217 mg calcium