CHIPS AHOY! Sweet Plantain Quesadilla

2  Ratings
  • 20 min prep
  • 20 min total
  • Makes 12 servings, 1 wedge each.


CHIPS AHOY! Sweet Plantain Quesadilla Recipe

Ingredients

  • 4 oz. brick cream cheese, softened
  • 2 Tbsp. brown sugar
  • 1/2 tsp. ground cinnamon
  • 4 flour tortillas (8 inch)
  • 5 CHIPS AHOY! Cookies, coarsely chopped
  • 1/4 lb. frozen ripe plantains (maduros), cooked, cut into 16 slices
  • 1/3 cup thawed frozen whipped topping
  • 6 strawberries, each cut into 6 slices

Instructions

  • Mix  first 3 ingredients until blended; spread onto tortillas to within 1/2 inch of edges.
  • Reserve  2 Tbsp. cookies. Top half of each tortilla with remaining cookies and plantains; fold in half.
  • Spray  nonstick skillet with cooking spray; heat on medium heat. Cook each quesadilla 1-1/2 min. on each side or until heated through and lightly browned on both sides.
  • Cut  each quesadilla into 3 wedges. Serve topped with whipped topping, strawberries and reserved chopped cookies.

Recipe Tips

Special ExtraServe warm with a scoop of your favorite flavor of ice cream, such as cinnamon or vanilla.

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Nutrition Information

Makes 12 servings, 1 wedge each.

Nutrition per serving:

    • Calories 130 
    • Total fat 6 g
    • Saturated fat 3 g
    • Cholesterol 15 mg
    • Sodium 160 mg
    • Carbohydrate 18 g
    • Dietary fiber 1 g
    • Total sugars 6 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 6 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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