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Open-Face Quesadillas
From The Healthy College Cookbook, by Alexandra Nimetz, Jason Stanley, Emeline Starr, and Rachel Holcomb

The simplest, best-tasting quesadillas ever and they're low-fat.


1 large tortilla
4 tablespoons chile con queso (found in the snack aisle with the dips)
1/4 cup chopped green bell pepper
1/4 cup chopped tomato
1/4 cup chopped onion
1/2 cup shredded low-fat cheddar cheese


1 Preheat the broiler.

2 Heat the tortilla in a skillet over low heat until it is lightly toasted.

3 Place the tortilla on a baking sheet. Spread the chile con queso over the tortilla, leaving a bit of bare crust around the outside like a pizza. Scatter the vegetables over the top of the tortilla. Top with the cheese. Broil for 3 to 5 minutes, or until the cheese is completely melted and bubbly.

4 Slice the quesadilla into 6 pieces (a pizza cutter works well for this), and enjoy immediately.

Yield: Makes 2 servings

Nutrition per Serving: Calories 190 Fat 7 g Fiber 2 g Protein 10 g Carbohydrates 20 g

Note: Quesadillas on the (indoor) grill: Your George Foreman Grill is great for making quesadillas. The filling heats up quickly and evenly and you won't have to flip the quesadilla. Coat both the top and bottom grills with a quick spritz of cooking spray to prevent the tortillas from sticking. Don't use your George Foreman for an open-face quesadilla, though.

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