Tropical Quesadillas
Yield
16 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bananas
ripe, cut diagonally into 32 slices |
|
| 2 | teaspoons |
lime juice
|
|
| 4 | each |
flour tortillas
6-inch |
*
|
| 2 | tablespoons |
green chili peppers
canned, chopped |
|
| ½ | cup |
monterey jack cheese
shredded, reduced-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bananas
ripe, cut diagonally into 32 slices |
|
| 1E+1 | ml |
lime juice
|
|
| 4 | each |
flour tortillas
6-inch |
*
|
| 3E+1 | ml |
green chili peppers
canned, chopped |
|
| 118 | ml |
monterey jack cheese
shredded, reduced-fat |
|
Directions
Combine banana and lime juice in a bowl: toss gently.
Place 1 tortilla in a non-stick skillet.
Arrange 8 banana slices on half of the tortilla; top banana with 1½ teaspoon of green chili peppers and 2 tablespoons of cheese.
Place skillet over medium heat until hot.
Fold unfilled half of tortilla over banana topped side.
Cook 30 seconds. Turn tortilla over and cook 30 seconds or until crisp.
Repeat procedure with remaining tortillas. Cut each tortilla into 4 wedges.
Serve warm.
