Tex-mex Cheese Tortilla Wedges^
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Appetizers, Lunches, Mexican, Snacks, Summer | 8 | Servings |
INGREDIENTS
| 1 | c | Shredded nonfat mozzarella |
| cheese | ||
| 1 | c | Shredded low-fat extra-sharp |
| Cheddar | ||
| 1/2 | c | Chopped scallions |
| 1/2 | c | Chopped fresh cilantro |
| 8 | Flour tortillas, 10" | |
| diameter | ||
| 1 | Tomato, thinly sliced | |
| 1/2 | c | Nonfat plain yogurt or |
| nonfat sour cream |
INSTRUCTIONS
In a medium bowl, combine the mozzarella, Cheddar, scallions, and cilantro. Mix well. Divide the cheese mixture among 4 of the tortillas. Top with the tomatoes. Top each tortilla with another tortilla. In a 10" no-stick skillet over medium-high heat, cook each tortira sandwich for 3 minutes, or until golden brown. Turn and cook for I minute, or until the cheese melts. Transfer each to a plate. With kitchen scissors or a serrated knife, cut each tortilla sandwich into 8 wedges. Top with the yogurt or sour cream. Makes 32 Freeze the cooled cooked tortilla sandwiches whole. Layer them Between sheets of freezer-quality foil, then wrap well in foil. To use, thaw overtnight in the refrigerator, then reheat in the oven at 350'F for 15 minutes, or until hot. Cut into wedges, top with the yogurt; or sour cream. These are convenient to have tucked in the freezer for parties as well as for lunch or supper main dishes. This recipe makes enough to serve 4 as an entree, accompanied by soup and a green salad. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 29.4mg
Sodium: 700.7mg
Potassium: 158.5mg
Carbohydrates: 19.1g
Fiber: 1.6g
Sugar: 1.5g
Protein: 17.4g