Chopped dry-roasted peanuts give these green chile-and-cheese quesadillas their nutty appeal. Slice into wedges and serve with salsa for an easy appetizer.
What You Need
Original recipe yields 16 servings
4 flour tortillas (6 inch)
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup PLANTERS Dry Roasted Unsalted Peanuts, chopped
1 can (4 oz.) chopped green chiles, drained
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Let's Make It
Top each tortilla with 1/4 cup cheese, 2 Tbsp. peanuts and 1/4 of the chilies; fold in half.
Heat 12-inch nonstick skillet on medium heat. Spray pan with cooking spray. Add 1 quesadilla; cook 2 to 3 minutes or until bottom is golden brown. Turn over; cook an additional 3 minutes or until second side is golden brown. Remove from skillet. Keep warm. Repeat with remaining quesadillas, spraying pan with additional cooking spray as needed.
Cut each quesadilla into quarters. Serve with TACO BELL® Thick & Chunky Salsa.
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 wedge each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.