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Confetti Quesadillas Email Friend

Transform your favorite Mexican dish into a fun dairy dinner.

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Servings: 6

Ingredients

2 cups fat-free plain yogurt
1 cup finely minced cilantro
1 teaspoon cumin
12 soft corn tortillas
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 cup (4 ounces) shredded reduced fat Colby cheese
1/2 cup fresh corn kernels or black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeño pepper, finely minced

Preparation

Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and yogurt is consistency of sour cream. Transfer to small mixing bowl. Stir in cilantro and cumin.

Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn, cilantro and peppers among tortillas, then cover each with a second tortilla. Place a tortilla on dry skillet or grill and warm until cheese is melted and tortilla is slightly golden. Flip and cook other side until golden. Cut into wedges and serve. Repeat with remaining quesadillas. Serve each wedge with a dollop of cilantro yogurt dip.

Nutritional Facts Per Serving

Serving size: 1/2 quesadilla plus 2 tablespoons cilantro yogurt

Calories: 280
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 390mg
Carbohydrates: 40g
Dietary Fiber: 3g
Protein: 17g
Calcium: 40% Daily Value

Substitution Idea

Entertaining Idea: Make these ahead and serve at room temperature, or set up an assembly line "grillside" and let guests select their own blend of cheese and "confetti."