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    You are in: Home / Recipes / Crispy Open-Faced Quesadillas Recipe
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    Crispy Open-Faced Quesadillas

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 05, 2011

      I made this for a late light lunch. The quesadillas themselves are good, but it is the sauce that really makes this dish...the WOW factor. I will definitely be making these again however; I plan on adding chicken to them. Oh, and I think I will double the sauce next time so that there is extra for dipping. Thanks for posting Sharon. Made and reviewed for the 49th AUS/NZ Recipe Swap.

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    • on October 17, 2010

      I like that you can dress these up by adding meat for a dinner entree, I used a whole wheat tortilla,personal preference, but the rest I followed the recipe. Another winner, Sharon! Thanks so much for posting. Made for one of KK's events!

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    • on July 27, 2010

      We really enjoyed these...I used spinach and herb tortillas,which looked really pretty against the yellow cheese and the sour cream drizzle.
      So simple and tasty....a great nibble with drinks!!

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    • on July 19, 2010

      These are really good! I like that you crisp them up in the pan first so they are not soggy or flimsy when you eat them. The sour cream sauce has a nice tang to it and gives it a nice coolness. Served with Chicken Salad in the Tropics for a easy summer dinner. Made for Newest Zaar.

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    Nutritional Facts for Crispy Open-Faced Quesadillas

    Serving Size: 1 (552 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 67.8
     
    Calories from Fat 31
    46%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.9 g
    4%
    Cholesterol 1.8 mg
    0%
    Sodium 93.7 mg
    3%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.4 g
    1%
    Protein 1.3 g
    2%

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