Roasted Quesadillas with Chiquita Bananas
A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.
Yield
7 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
fat free, optional: whole wheat tortillas |
*
|
| 6 | ounces |
monterey jack cheese
non-fat, grated, optional: cheddar cheese |
|
| 2 | tablespoons |
cilantro
chopped, fresh, optional: parsely |
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| 1 | cup |
alfalfa sprouts
|
|
| 2 | medium |
bananas
sliced in thin circles |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
fat free, optional: whole wheat tortillas |
*
|
| 173.4 | ml/g |
monterey jack cheese
non-fat, grated, optional: cheddar cheese |
|
| 3E+1 | ml |
cilantro
chopped, fresh, optional: parsely |
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| 237 | ml |
alfalfa sprouts
|
|
| 2 | medium |
bananas
sliced in thin circles |
|
Directions
Preheat oven to 350℉ (180℃).
Place 6 tortillas on a nonstick baking sheet.
Sprinkle with cheese, cilantro, chiles, sprouts and bananas.
Cover with the remaining tortillas and press down firmly.
Bake for 10 to 15 minutes, until cheese is soft and melted.
Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.
