nutritional information

Per Quesadilla:

  • Calories: 291
  • Protein: 11 g
  • Total Fat: 12 g
  • Saturated Fat: 7 g
  • Carbohydrates: 39 g
  • Cholesterol: 25 mg
  • Sodium: 709 mg
  • Fiber: 7 g
  • Sugar: 11 g

Persimmon–Blue Cheese Quesadilla

Serves 4

30 minutes or fewer

The sweetness of persimmons plays off the saltiness of blue cheese in this fast appetizer or light lunch.
  • 4 8-inch whole-grain tortillas
  • 4 oz. soft blue cheese, such as Gorgonzola
  • 2 ripe Hachiya persimmons, peeled and chopped
  • 1 cup coarsely chopped watercress

1. Spread each tortilla with 1 oz. blue cheese. Divide chopped persimmons among tortillas. Arrange 1/4 cup watercress over persimmons, and fold tortillas.

2. Heat large skillet over medium heat. Place 2 quesadillas in skillet, and cook 2 to 3 minutes per side, or until crisp. Repeat with remaining quesadillas. Transfer quesadillas to cutting board, and cut into wedges with sharp knife or pizza cutter.

November 2012 p.64

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