Appetizers : Quesadillas, pizzas, & hot canapés Last Updated: Apr 26th, 2009 - 08:28:49 Sun-Dried Tomato Quesadillas By Sandra Woodruff  Printer friendly page Yield: 16 wedges 4 whole-wheat flour tortillas (8 to 10-inch rounds)* 1/4 cup sun-dried tomatoes in olive oil, drained and chopped 1 to 2 tablespoons finely chopped fresh basil or 1 teaspoon dried basil 1 cup shredded reduced-fat mozzarella or provolone cheese olive oil cooking spray 1. Lay a tortilla on a flat surface and sprinkle the bottom half only with a quarter of the sun-dried tomatoes, basil, and cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas. 2. Coat a large griddle or nonstick skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface. 3. Lay the quesadillas on the griddle and cook for about 1 1/2 minutes, or the bottoms are golden brown. Spray the tops lightly with the cooking spray, turn and cook for an additional 1 1/2 minutes, or until the second side is golden brown. 4. Transfer the quesadillas to a cutting board, cut each one into 4 wedges and serve hot. Nutritional Facts (per 2 wedges) Calories: 116    Carbohydrates: 14 g    Fiber: 1.2 g   Cholesterol: 8 mg     Fat: 4.4 g    Sat. Fat: 2 g Protein: 6 g   Sodium: 272 mg   Calcium: 114 mg GI rating: moderate Diabetic exchanges: 1 starch, 1/2 medium-fat meat *To reduce calories and carbs: Use reduced-carb whole-wheat tortillas with about 100 calories per tortilla (-20 calories, -6 grams carb, -1/2 starch exchange). © Copyright 2005 by eatsmarttoday.com Top of Page