Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 Mission? Soft Wheat Flour Tortillas
- 4 Tbsp. Italian Dressing
- 1 large Red Onion diced
- 1 large Tomato diced
- 2 Anaheim Chiles seeded and diced
- 1 tsp. Chile Powder
- 1/4 cup Cilantro chopped
- 3 cups Jalape?o Monterey Jack Cheese grated
- Salsa, Guacamole and Sour Cream
- =
Directions
Combine 1/2 of the Italian dressing, onion, tomato, chilies and chili powder in a microwave proof bowl or casserole.
Microwave at full power, uncovered, for 4 minutes or until vegetables are tender and mixture is thickened, stir in cilantro. Sprinkle 1/2 cup cheese on 1/2 of each tortilla and top with 3 tablespoons vegetable mixture.
Fold tortillas in half and brush with remaining Italian dressing. Place 3 filled tortillas on a wax paper lined plate and microwave on High for 1 minute or until cheese is melted; repeat with remaining tortillas.
Cut each quesadilla into thirds. Garnish with salsa, guacamole and sour cream if desired; serve immediately.