St. John's- Apple Quesadilla- October 18, 2011
By: Alan Matthews
Updated: October 18, 2011
Creamy Apple-Cinnamon Quesadilla
from www.eatbetteramerica.com
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup reduced-fat cream cheese
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
2 whole wheat tortillas
1/2 small apple, cut into 1/4 inch slices
Cooking spray
1) In a small bowl, mix granulated sugar and 1/4 teaspoon cinnamon; set aside. In another small bowl, mix cream cheese, brown sugar and 1/4 teaspoon cinnamon.
2) Spread cream cheese mixture over tortillas. Place apple slices on cream cheese mixture on one tortilla. Top with remaining tortilla, cheese side down. Spray both sides of quesadilla with cooking spray; sprinkle with cinnamon-sugar mixture
3) Heat 10-inch nonstick skillet over medium heat. Add quesadilla; cook 2 to 3 minutes or until bottom is brown and crisp. Turn quesadilla; cook 2 to 3 minutes longer or until bottom is brown and crisp.
4) Remove quesadilla from skillet to cutting board; let stand 2 to 3 minutes. Cut into 8 wedges.
Calories: 110
Total Fat: 2 1/2 g
Cholesterol: 10 mg
Sodium: 180 mg
Protein: 3 g
from www.eatbetteramerica.com
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup reduced-fat cream cheese
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
2 whole wheat tortillas
1/2 small apple, cut into 1/4 inch slices
Cooking spray
1) In a small bowl, mix granulated sugar and 1/4 teaspoon cinnamon; set aside. In another small bowl, mix cream cheese, brown sugar and 1/4 teaspoon cinnamon.
2) Spread cream cheese mixture over tortillas. Place apple slices on cream cheese mixture on one tortilla. Top with remaining tortilla, cheese side down. Spray both sides of quesadilla with cooking spray; sprinkle with cinnamon-sugar mixture
3) Heat 10-inch nonstick skillet over medium heat. Add quesadilla; cook 2 to 3 minutes or until bottom is brown and crisp. Turn quesadilla; cook 2 to 3 minutes longer or until bottom is brown and crisp.
4) Remove quesadilla from skillet to cutting board; let stand 2 to 3 minutes. Cut into 8 wedges.
Calories: 110
Total Fat: 2 1/2 g
Cholesterol: 10 mg
Sodium: 180 mg
Protein: 3 g
