Mexican Snack Pizzas
Like an open-faced quesadilla. Easy to make in a toaster oven too!
Cooking time10 min
Prep time10 min
Portions 6
Ingredients
- 2 Tbsp. Country Crock® Calcium plus Vitamin D
- 6 (6-in. ea.) fajita size flour tortillas
- 3/4 cup salsa
- 2 cups broccoli florets, steamed and cut into bite-size pieces
- 1 cup shredded cheddar cheese, (about 4 oz.)
Nutrition facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 350°. Lightly spread Country Crock® Calcium plus Vitamin D on one side of each tortilla. Bake on cookie sheet, Spread-side-down, until toasted, about 5 minutes; cool slightly.
- Top Spread-side of each tortilla with about 2 tablespoons salsa. Evenly top with broccoli, then sprinkle with cheese. Bake until cheese is melted, about 5 minutes.
Cost per recipe*: $5.21.
Cost per serving*: $.87.
*Based on average retail prices at national supermarkets.
By using Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 2g and save 20 calories per serving.
