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Nutrition Facts
Serving Size 161 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 160
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 500 mg 21%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 14 g
Vitamin A 10% Iron 6%
Vitamin C 25% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Corn Mushroom Quesadillas
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

8 Oz Goya Cuitlacoche (Corn Mushroom)
8 Oz H-E-B 2% Shredded Mexican Blend 4 Cheese
4 Oz H-E-B Diced Pimentos, drained
1/4 cup(s) jalapeño peppers, drained and diced
4 Tbsp Hill Country Fare Vegetable Oil
12 H-E-B Yellow Corn Tortillas
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Instructions

1
Heat oven to 450°F.
2
Line a baking sheet with foil and spray with non-stick cooking spray.
3
Combine cuitlacoche, cheese, pimientos and jalapeño in a bowl.
4
Place 6 tortillas on sheet pan and brush one side of tortilla with vegetable oil. Place tortillas on pan with oil side down. Scoop 1/2 cup of cheese mixture on each tortilla and spread to 1/2 inch of tortilla edge. Top each quesadilla with another tortilla and brush the tops with the vegetable oil.
5
Bake quesadillas in oven for 10 minutes.
6
Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.
7
Remove from oven, let cool 5 minutes and place on cutting surface. Cut quesadillas into wedges and serve warm.

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