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Mexican Snack Pizzas

Like an open-faced quesadilla. Easy to make in a toaster oven too!
  • Cooking time10 min
  • Prep time10 min
  • Portions 6
recipe image Mexican Snack Pizzas

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

  1. 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.
  2. 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.