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Mild green chilies and lots of cheese make these snacks fun for kids to put together and are even more fun to eat.
Dr. Greene suggests you use organic ingredients when possible, especially for dairy and egg products. We've partnered with Horizon® Dairy who provide wonderful organic shredded cheese, butter, and sour cream perfect for this recipe.
Yield: 4 servings8 small whole wheat tortillas
1 1/3 cups Mexican shredded cheese
1/2 cup canned diced green chilies
2 Tbsp. unsalted butter, melted
salsa and sour cream, as accompaniments
Preheat the grill or griddle to medium high. To assemble each quesadilla, sprinkle a tortilla with 1/3 cup of cheese and two tablespoons of diced green chilies. Top with a second tortilla to form a sandwich. Brush one side of each quesadilla with melted butter and grill, butter-side-down, until the tortilla is golden and crisp and the cheese is beginning to melt. Brush the other side with butter and flip to finish grilling. Cut quesadillas into wedges and serve warm with salsa and sour cream.
Calories 243; Protein 10g; Carbohydrates 14g; Fat 17g; Saturated Fat 10g; Cholesterol 42mg; Sodium 404mg; Calcium 27% DV
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From Linda Watson
Try growing your own organic basil or buying armfuls of it in the summer when prices are low. Then make big batches of pesto, freezing some for quick meals in darkest February. Spread out the expenses by making the pesto you will freeze without the cheese. When the time is right, thaw pesto and stir in grated cheese.
Try this tip with Summer Southern Pesto Recipe
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