Meatless Mains

Baked Quesadillas Laurie & Steve

4 flour tortillas (7-inch wide), at room temperature
Chili sauce (recipe follows)
1 & 1/2 cups (about 6 ounces) shredded Jack or Cheddar cheese
2 small (about 1/4-pound total) Roma-type tomatoes, cored and thinly sliced crosswise
1/2 cup chopped red onion (optional)
1/3 cup lightly packed fresh cilantro (coriander) leaves,
(optional) but we think it's better included
1/2 cup (approximately) prepared green or red taco sauce or salsa

Chili Sauce:
1/4 cup mayonnaise (regular or reduced calorie)
2 teaspoons wine vinegar
1 teaspoon chili powder
Salt and pepper to taste

Combine all ingredients for chili sauce. Mix well. Set aside. (You may not have to use all of the chili sauce on the queasadilla.)

Lightly brush both sides of tortillas with water. On half of each tortilla, spread 1/4 of the chili sauce. Evenly distribute 1/4 of the cheese, tomato, onion and cilantro over sauce. Fold plain half of tortilla over to cover filling. Set quesadillas slightly apart on a 12x15- inch baking sheet.

Bake in a 500-degree oven until crisp and golden, about 7 to 10 minutes. With a spatula, transfer to plates. Offer taco sauce to add to taste.

4 servings.



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