Black Pepper Quesadillas

1. 1

   Thin the sour cream out with 3 to 4 tablespoons of skim milk, add salt and pepper to taste.

2. 2

   Combine the sour cream and milk mixture, rosemary, chives and salt and pepper in a food processor and process until smooth.

3. 3

   Strain through a fine strainer; store in the refrigerator until ready to use.

4. 4

   Preheat the oven to 450.

5. 5

   Place 16 tortillas on an ungreased baking sheetuse an olive oil flavored cooking spray.

6. 6

   Spread the mozzarella, onion, and black pepper evenly on each, and season to taste with salt and pepper.

7. 7

   Stack the two layers and top with the remaining tortillas (you will have 3 layers).

8. 8

   Brush the tops lightly with olive oil and sprinkle with Parmesan.

9. 9

   Bake for 8 to 12 minutes, or until the tortillas are lightly golden brown and the cheese has melted.

10. 10

    Cut into quarters, top each with 2 slices of thinly sliced turkey salami, and drizzle with sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.