Fontina, Corn and Jalapeño Quesadillas Recipe

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Fontina, Corn and Jalapeño Quesadillas
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Ingredients:

Directions:

  1. Heat 2 teaspoons oil in heavy medium skillet over medium heat. Add corn, chilies and oregano and sauté 2 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)
  2. Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 quesadillas in total. Cut each into 8 wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1743.29 Kcal (7299 kJ)
Calories from fat 463.95 Kcal
% Daily Value*
Total Fat 51.55g 79%
Cholesterol 65.77mg 22%
Sodium 2596.51mg 108%
Potassium 723.61mg 15%
Total Carbs 261.35g 87%
Sugars 2.2g 9%
Dietary Fiber 14.61g 58%
Protein 56.49g 113%
Iron 13.5mg 75%
Calcium 492.3mg 49%
Amount Per 100 g
Calories 321.37 Kcal (1346 kJ)
Calories from fat 85.53 Kcal
% Daily Value*
Total Fat 9.5g 79%
Cholesterol 12.12mg 22%
Sodium 478.66mg 108%
Potassium 133.4mg 15%
Total Carbs 48.18g 87%
Sugars 0.41g 9%
Dietary Fiber 2.69g 58%
Protein 10.41g 113%
Iron 2.5mg 75%
Calcium 90.8mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.4
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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