CHIPS AHOY! Sweet Plantain Quesadilla
Prep time20 min
Total time20min
ServingsMakes 12 servings, 1 wedge each.
Ingredients
- 4 oz. brick cream cheese, softened
- 2 Tbsp. brown sugar
- ½ tsp. ground cinnamon
- 4 flour tortillas (8 inch)
- 5 CHIPS AHOY! Cookies, coarsely chopped
- ¼ lb. frozen ripe plantains (maduros), cooked, cut into 16 slices
- ⅓ cup thawed frozen whipped topping
- 6 strawberries, each cut into 6 slices
Preparation
- 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 Extra
Serve warm with a scoop of your favorite flavor of ice cream, such as cinnamon or vanilla.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 3g | |
| Trans fat 0g | |
| Cholesterol 15mg | |
| Sodium 160mg | |
| Carbohydrate 18g | |
| Dietary fiber 1g | |
| Total sugars 6g | |
| Protein 2g | |
| Vitamin A | 4 %DV |
| Vitamin C | 6 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |
