We enjoy quesadillas, and the chef usually makes them in a frying pan, with butter on the outside of the tortillas. That adds extra fat and calories, so baking them in the oven reduces some of that.
As you can see in the photo below, they turned out great, and browned nicely in the oven. We’d never tried quesadillas with cream cheese, and we enjoyed the extra flavour that it added. We didn’t use the entire tub though — just spread a thin layer on each tortilla.
The chef also made some taco flavoured ground beef, to serve on the side. Next time we’ll add it inside the quesadilla, before baking them.
- 1 tub (8 oz) light cream cheese spread, chive & onion or herb & garlic
- 8 flour tortillas (9” diameter)
- 1 cup grated Tex Mex cheese
- Preheat oven to 400°F
- Spread cream cheese on each tortilla, stopping about 1/2” from the edges.
- Sprinkle Tex Mex cheese on half of each tortilla
- Fold each tortilla in half, over the sprinkled cheese.
- Press lightly to seal each tortilla.
- Spray both sides of each tortilla with baking spray.
- Place tortillas on ungreased baking sheet
- Bake in centre of oven for about 15 minutes, turning after 10 minutes, until the cheese is melted.
- Cut each quesadilla into wedges and serve with salsa and light sour cream.