Now that you know I am not one for hyperbole, let me just say: This is one of the best recipes that Cooking Light has ever given me. Honestly.
Goat Cheese Quesadillas with Green-Chile Salsa (from Cooking Light)
-1 cup (4 ounces) goat cheese
-1 cup (4 ounces) grated reduced-fat Monterey Jack cheese
-1/4 cup chopped fresh cilantro
-1 tablespoon chili powder
-1 (15-ounce) can red beans, rinsed and drained
-8 (8-inch) fat-free flour tortillas
-Green-Chile Salsa (recipe below)
-Cilantro sprigs (optional)
-**I recommend adding about 1/2 teaspoon cumin (or a couple good shakes), 1/8 teaspoon cayenne, and a dash of salt. Also, you can top it with a bit of plain, nonfat yogurt instead of sour cream. YUM.**
1. Preheat oven to 350°.
2. Combine first 5 ingredients; spread about 3/4 cup cheese mixture onto each of 4 tortillas, leaving a 1/2-inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350° for 25 minutes or until cheeses melt. Serve with Green-Chile Salsa; garnish with cilantro sprigs, if desired.
Green Chile Salsa
-1 1/3 cups diced seeded tomato
-1/4 cup diced sweet onion
-2 teaspoons fresh lime juice
-1 teaspoon minced fresh cilantro
-1/4 teaspoon freshly ground pepper
-1 (4.5-ounce) can chopped green chiles
1. Combine all ingredients in a bowl. (Difficult, I know!) :)
-Calories: 477, Fat: 12.4g, Carbs: 70.7g, Protein: 23g