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Roasted Quesadillas with Chiquita Bananas

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Submitted by mtsar

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 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

12 12
EACH EACH CORN TORTILLAS (6-INCH)
fat free, optional: whole wheat tortillas *
6 173.4
OUNCES ML/G MONTEREY JACK CHEESE
non-fat, grated, optional: cheddar cheese
2 3E+1
TABLESPOONS ML CILANTRO
chopped, fresh, optional: parsely
2 2
EACH EACH JALAPEÑO PEPPER
seeded, minced *
1 237
2 2
MEDIUM 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 75 45% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 65mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 6%
Calcium 9% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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