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Scallion Quesadillas

tex-mex, main dishes, cheese, vegetarian

8 corn tortillas
--5-inch diameter
1/2 cup grated extra-sharp cheddar cheese
2 scallions; finely chopped
1 jalapeno pepper; seeded and minced
2 teaspoons chopped fresh cilantro
--or epazote; optional

1. Heat a large, dry, cast-iron skillet over medium heat. Place 1 tortilla in skillet, sprinkle with 1 tablespoon cheese and one-fourth each of the scallions, jalapeno and cilantro (or epazote), if using. When cheese melts, top with another tortilla and flip to toast other side. Total cooking time is 2 minutes.

2. Transfer quesadilla to a cutting board and cut in half. Keep warm. Make 3 more quesadillas with remaining ingredients.


80 calories per serving; 3 grams protein; 2 grams fat (0.7 gram saturated fat); 13 grams carbohydrate; 75 mg sodium; 4 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 8 servings

Preparation Time: 0:00

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