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.)
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.