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Quesadillas 22

Make Quesadillas 22 at home with Salt, Fresh Lime Juice, Fat Free Chicken Or Vegetable Broth, and Lowfat Monterey Jack Or Havarti Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2
• 1
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   To make the salsa, combine the corn, red pepper, onion, cilantro and salt in a bowl.

2. 2

   Mix in the lime juice and set aside.

3. 3

   Preheat the oven to 350 degrees.

4. 4

   Heavily spray a nonstick skillet with cooking spray.

5. 5

   Over medium-high heat, add the potato, stirring to coat it with the spray.

6. 6

   Cook until potato is well browned in spots, about 2 minutes, stirring several times.

7. 7

   Pour in the broth.

8. 8

   Cook, stirring often, until potatoes are almost soft and almost all the liquid has been absorbed, about 8 minutes.

9. 9

   Season to taste with pepper.

10. 10

    Spray another large skillet lightly with cooking spray.

11. 11

    Set it over medium-high heat.

12. 12

    When the pan is very hot, add a tortilla.

13. 13

    Heat the tortilla until the bottom feels dry and crisp, about 1 minute.

14. 14

    Place it, crisp side down, on a baking sheet. Repeat with the second tortilla.

15. 15

    Cover half of each tortilla with half the cooked potato.

16. 16

    Sprinkle cheese over the potatoes, covering them.

17. 17

    Fold each tortilla in half to cover the filling.

18. 18

    Bake until the cheese melts, about 5 minutes.

19. 19

    To serve, cut each quesadilla in half.

20. 20

    Place 1 half on each of 4 plates.

21. 21

    Top with a quarter of the salsa and serve immediately.