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    Quesadillas With Cilantro Yogurt Dip

    Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes, as well.


    • 12 6-inch soft corn tortillas
    • 1 cup shredded part-skim Monterey Jack cheese, (4 ounces)
    • 1 cup shredded part-skim Colby cheese, (4 ounces)
    • 1/2 cup fresh corn kernels or black beans
    • 1/2 cup coarsely chopped cilantro
    • 1 red bell pepper, finely minced
    • 1 jalapeno pepper, finely minced


    Step 1
    Preheat large skillet over low heat.
    Step 2
    Line up six tortillas.
    Step 3
    Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.
    Step 4
    Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes.
    Step 5
    Flip and cook other side until golden, about one minute.
    Step 6
    Cut into wedges and serve.
    Step 7
    Repeat with remaining quesadillas.
    Step 8
    Serve each wedge with a dollop of cilantro yogurt dip.

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