Fresh and flavourful quesadillas with reduced fat. Only 472 calories per serving.
Directions for: Poblano Quesadillas With Guacamole
Ingredients
1 Poblano chile
1 Hass avocado
1 small tomato, cored, and diced
2 tsp fresh lime juice
tsp salt
1 tsp vegetable oil
1 white onion, sliced
8 corn tortillas
4 oz shredded cheddar
cup reduced-fat sour cream
Directions
1. Turn a gas burner on medium-high heat. Put the chile on the grate over the flame and roast, turning occasionally, until completely blackened. Alternatively, broil on a baking sheet, turning, until blackened. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes.
2. While the chile cools, seed, peel, and dice the avocado. Transfer to a bowl along with the tomato, lime juice, and salt. Stir and mash with a fork until well combined and chunky; set the guacamole aside.
3. Peel, stem, and seed the chile, and cut crosswise into thin strips. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, and cook, stirring occasionally, until softened and golden, about 7 minutes. Stir in the chile strips and cook until softened, about 2 minutes. Remove from the heat.
4. Preheat the oven to 250. Heat a medium skillet over medium heat. Stack 2 tortillas and put them in the center of the skillet. Warm, turning occasionally, until pliable, about 2 minutes. Remove one of the tortillas from the skillet, and reserve. Sprinkle a thin, even layer of cheese on the tortilla in the skillet. Top with an even layer of onions and chiles, then another thin layer of cheese. Center reserved, warmed tortilla over cheese and heat until bottom tortilla is browned in spots, about 1 minute. Carefully flip quesadilla and cook until other side is browned and the cheese is completely melted, about 2 minutes. Put on a baking sheet and keep warm in the oven. Repeat with remaining tortillas and filling.
5. Cut each quesadilla in quarters and serve with guacamole and sour cream.
See more: Mexican, Lunch, Hot and Spicy, Main, Low-Fat, Healthy, Vegetarian