Servings:
2
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
1 pouchMorningstar Farms® Hickory BBQ Ribletssee savings
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1 teaspoonbutter or margarine, dividedsee savings
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29-to 10-inch flour tortillas, dividedsee savings
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1/4 cupshredded Monterey Jack cheese, dividedsee savings
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1/4 cupfrozen corn kernels, thawed, dividedsee savings
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2 tablespoonscanned green chile peppers, drained, dividedsee savings
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1/4 cup cupshredded Cheddar cheese, dividedsee savings
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2 tablespoonsfat-free sour creamsee savings
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1 tablespoonsliced green onionsee savings
Directions
1.
Cook MORNINGSTAR FARMS HICKORY BBQ RIBLETS according to package directions. Cut riblets into bite-size pieces. Set aside.
2.
In large nonstick skillet melt 1/2 teaspoon of the butter. Place 1 of the tortillas in skillet. Top half of the tortilla with 2 tablespoons of the Monterey Jack cheese, 2 tablespoons of the corn and 1 tablespoon of the chile peppers. Layer half of the riblet pieces and 2 tablespoons of the Cheddar cheese over peppers. Fold tortilla over cheese. Cook, over medium-low heat for 3 to 4 minutes or until golden brown and cheese melts, turning once. Remove from skillet. Repeat with remaining butter, tortilla, Monterey Jack cheese, corn, chile peppers, riblet pieces and Cheddar cheese.
3.
Cut each quesadilla into 4 wedges. Spoon small dollops of sour cream on top. Sprinkle with green onion.
Nutrition information
Per serving: Calories 490, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 1080 mg, Carbohydrate 62 g, Fiber 5 g, Sugars 15 g, Protein 22 g. Daily Values: Vitamin A 6%, Vitamin C 8%, Calcium 10%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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