Description
A recipe for Nutty Quesadillas

Ingredients

• 4 flour tortillas
  
• 1 cup shredded, reduced-fat (2% milk) cheddar cheese
  
• 1/2 cup Planters Dry Roasted Unsalted Peanuts, chopped
  
• 1 can (4 ounces) chopped green chilies, drained

Preparation
Prep: 10 minutes Cook: 25 minutes

TOP each tortilla with 1/4 cup cheese, 2 tablespoons peanuts and 1/4 of the chilies; fold in half.

HEAT 12-inch nonstick skillet on medium heat. Spray pan with no stick 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 salsa.

Nutrition
Nutrition Information per Serving: 70 calories, 4g total fat, 1.5g saturated fat, less than 5mg cholesterol, 115mg sodium, 6g carbohydrate, 4g protein, 10%DV vitamin C.

Serves
Makes 16 servings, 1 wedge each.

Variations
GREAT SUBSTITUTE: Prepare as directed, using shredded, reduced-fat colby and Monterey Jack cheese.