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1
To make quesadillas, preheat the oven to 400F.
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2
Arrange the tomatoes, chilies, and optional cilantro on the entire surface of 2 tortillas.
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3
Sprinkle with the cheese, and cover with the remaining tortillas.
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4
Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden.
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5
Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
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6
To make soft tacos, arrange a single layer of tomato slices over one half of each tortilla, and sprinkle with the chilies, cheese, and optional cilantro.
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7
Arrange on individual plates.
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8
Heat each serving briefly in the microwave (about 1 minute) or preheated 400F oven (about 3 minutes) to melt the cheese, then fold over.
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9
Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
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10
Tomato and Green Chili Quesadillas or Soft Tacos (this page)
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11
Avocado and Pinto Bean Salad (page 45)
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12
Stone-ground tortilla chips with salsa
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13
Calories: 269
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14
Total Fat: 10g
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15
Protein: 15g
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16
Carbohydrate: 26g
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17
Cholesterol: 25mg
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18
Sodium: 466mg
