OPEN-FACE CHILE-CHEESE QUESADILLAS

Open-Face Chile-Cheese Quesadillas image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 8

5 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Olive oil
2 cups shredded pepper Jack or Monterey Jack cheese (8 oz)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
1/2 cup pitted ripe olives, drained, chopped
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1 teaspoon adobo sauce (from can of chipotle chiles)
1/4 cup finely chopped fresh cilantro

Steps:

Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

Nutrition Facts : Calories 390, Carbohydrate 27 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1102 mg