Appetizers : Quesadillas, pizzas, & hot canapés Last Updated: Apr 26th, 2009 - 12:55:44 Tortilla & Cheese Melts By Sandra Woodruff  Printer friendly page Yield: 24 wedges 4 whole-wheat flour tortillas (6 to 8-inch rounds) 1 cup shredded reduced-fat Mexican blend or Monterey jack cheese 1/4 cup chopped black olives 1/4 cup thinly sliced scallions olive oil cooking spray TOPPINGS 1/4 cup plus 2 tablespoons salsa 1/4 cup plus 2 tablespoons nonfat or light sour cream 1. Preheat the oven to 450 degrees F. 2. Lay the tortillas on 2 medium-large baking sheets.  Sprinkle a-quarter of the cheese, olives, and scallions over each tortilla. Spray the top of each tortilla lightly with the cooking spray. 3. Bake for about 5 minutes, or until the cheese is melted and the tortillas are lightly browned around the edges. Cut each tortilla into 6 wedges and serve hot accompanied by the salsa and sour cream. Nutritional Facts (per wedge with toppings) Calories: 32    Carbohydrates: 4 g    Fiber: 0.4 g   Fat: 1.2 g     Sat. Fat: 0.6 g Cholesterol: 2 mg Protein: 2 g   Sodium: 89 mg   Calcium: 42 mg Diabetic exchanges: Count 3 wedges as 1 starch and 1/2 medium-fat meat © Copyright 2005 by eatsmarttoday.com Top of Page