Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes, as well.
Ingredients
12 6-inch soft corn tortillas
1 cup shredded part-skim Monterey Jack cheese, (4 ounces)
1 cup shredded part-skim Colby cheese, (4 ounces)
1/2 cup fresh corn kernels or black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeno pepper, finely minced
Instructions
Preheat large skillet over low heat.
Line up six tortillas.
Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.
Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes.
Flip and cook other side until golden, about one minute.
Cut into wedges and serve.
Repeat with remaining quesadillas.
Serve each wedge with a dollop of cilantro yogurt dip.
Nutritional Information
Makes: 6 servings (nutrition value is calculated per serving)
Serving size: N/A
Calories 209
Protein 11g
Carbohydrates 25g
Fat 6g
Saturated fat 3g
Cholesterol 11mg
Calcium 30% Daily Value
Sodium 399mg
Calories 14
Protein 1.6g
Carbohydrates 2.25g
Fat 0g
Cholesterol 0mg
Calcium 4%Daily Value
Sodium 22mg
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