Yield: 8 servings (2 wedges)View Online: http://diabeticgourmet.com/recipes/html/...Source: Forbidden Foods Diabetic CookingBook Info: http://diabeticgourmet.com/book_archive/...
- 1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese- 1 green onion, minced- 1-3 tablespoons canned chopped green chilies (to taste)- 4 8-inch flour tortillas- Chunky salsa, for topping or dip
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute. Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information (Per Serving)Calories: 134; Protein: 6 g; Sodium: 211 mg;Cholesterol: 12 mg; Fat: 6 g; Dietary Fiber: 1 g;Sugars: 1 g; Carbohydrates: 14 g
Exchanges: 1 Starch, 1 Fat
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