I’m on roll with these Weight Watchers recipes. Though this quesadilla wasn’t to the caliber of the breakfast stacks, it was still a delicious and light snack. The original recipe calls for swiss cheese, but since I didn’t have any on hand, I worked with what I had. Next time, I’d add a spicy spread to juxtapose the sweetness of the mango and red pepper. The spread would of course add calories, but if you’re not on the diet, I guess it’s OK, right? :)
6 corn tortillas
3/4 cup mango
3/4 cup roasted red pepper
1 cup fontina cheese, distributed evenly between tortillas
Lay 6 tortillas on a work surface; top each with 1/3 cup cheese, 1/4 cup pepper and 1/4 cup mango. Top with remaining tortillas.
Coat a very large skillet with cooking spray and set over medium heat. Place 2 quesadillas in pan and cook until speckled brown on bottom, about 2 minutes. Carefully flip quesadillas and cook until speckled brown on other side and cheese melts, about 1 minute more.
Transfer to a wire rack, cover to keep warm and repeat with remaining ingredients. Slice each quesadilla into 4 pieces and serve.
Recipe adapted from Weight Watchers.