Pineapple and Chile Quesadillas

Pineapple and Chile Quesadillas
Source: Tex-Mex Diabetes Cooking/Diabetes Forecast. Recipe Credit: . Photo Credit: Eric Hinders.
Summary

Sweet and savory comes together in this meatless quesadilla.

This recipe featured in:

Diabetes Forecast Magazine
 
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1 wedge
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 wedge
  • Amount per serving Calories 90

  • Total Fat 5g
    • Saturated Fat 2.5g
  • Cholesterol 15mg
  • Sodium 280mg
  • Total Carbohydrate 9g
    • Dietary Fiber 5g
    • Total Sugars 3g
  • Protein 7g
  • Potassium 50mg
  • Phosphorus 130mg

Choices/Exchanges: 1/2 Starch, 1 Medium-fat meat

Ingredients

Ingredients

  • canned pineapple (drained)
    1/2 cup
  • 10-inch whole wheat flour tortillas
    2
  • reduced-fat Monterey Jack cheese (shredded)
    1 cup
  • crushed red pepper flakes
    1 tsp
Directions

Directions

  1. Chop the pineapple into bite-sized pieces. Mist a large skillet with cooking spray. Over medium heat, lightly char the pineapple. Set aside.

  2. Recoat the skillet with cooking spray. Place one tortilla in the skillet over medium-high heat and cook until air bubbles begin to form, about 1 minute. Spread half of the cheese evenly over the tortilla, covering it to the edges.

  3. Top the cheese with half of the charred pineapple. Sprinkle half of the red pepper flakes over the pineapple. Cook until the cheese starts to melt, about 1 minute, then fold the tortilla in half. Flip the folded tortilla over and cook until it is lightly toasted and the cheese is completely melted, about 1 to 2 minutes.

  4. Transfer the quesadilla to a cutting board. Repeat steps 2 and 3 with the second tortilla and the remainder of the ingredients.

  5. Cut each quesadilla into 3 wedges. Serve hot with a side of salsa.

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