Oven Baked Cheese Quesadilla Snackers

• For a less spicy quesadilla, use Monterey Jack instead of Pepper Jack.
• For best results, use freshly grated cheese off the block instead of pre-shredded cheese.

• For the tortillas, try using whole wheat tortillas instead of Zero Carb tortillas. This substitution will add more fiber and nutrients to the snack, making it a healthier option.
• For the cheese, try using feta cheese instead of Pepper Jack and Cheddar. This substitution will add a salty, tangy flavor to the quesadillas, making them more flavorful and interesting.

Vegetable Quesadilla Snackers Preheat oven to 400°F. While the oven is preheating, place the tortillas on a large baking sheet, making sure they don't touch or overlap. If your baking sheet has a tendency to have food stick to it, use parchment paper or spray with non-stick spray. Put 1/2 cup cheese and 1/4 cup of your favorite vegetables (such as diced bell peppers, onions, and tomatoes) on each tortilla. Bake for 5 minutes, or until the cheese is perfectly melted. Using a spatula/pancake flipper, fold the tortillas in half and press down so they stick. Serve while still hot, with your favorite canned or jarred enchilada sauce as a dip.

Mexican Street Corn Salad: This delicious salad is the perfect accompaniment to the cheesy quesadillas. It's made with fresh corn, tomatoes, peppers, onions, and a zesty dressing. The creamy, crunchy texture and the bright flavors will add a great contrast to the quesadillas and will make for a filling and satisfying meal.

Black Bean Soup: This hearty black bean soup is the perfect complement to the Mexican Street Corn Salad. The smoky flavors of the beans and the spicy kick of the peppers will balance out the creamy sweetness of the corn. This soup is packed with protein and fiber, making it a great choice for a filling and nutritious meal.