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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small saucepan, place tomatoes in just enough water to cover. Bring to boiling. Reduce heat. Simmer about 2 minutes or until tender. Drain and finely chop. In a small mixing bowl, stir together cream cheese, Monterey Jack cheese, thyme, milk, and chopped tomatoes.

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  • Brush one side of three tortillas with some of the cooking oil. Place tortillas, oil side down, on a large baking sheet. Spread tortillas with cream cheese mixture. Top with remaining tortillas. Brush the tops with remaining oil.

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  • Grill quesadillas on the rack of an uncovered grill directly over medium coals 3 to 4 minutes or until cream cheese mixture is heated through and tortilla start to brown, turning once halfway through grilling.

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  • Preheat a gas grill. Adjust heat for direct cooking. Place quesadillas on grill rack over medium heat. Grill uncovered as directed.

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  • To serve, cut into wedges. Makes 4 to 6 appetizer servings.

Nutrition Facts

236 calories; 15 g total fat; 6 g saturated fat; 0.6 g polyunsaturated fat; 3 g monounsaturated fat; 24 mg cholesterol; 293 mg sodium. 150 mg potassium; 20 g carbohydrates; 1 g fiber; 0 g sugar; 7 g protein; 0 RE vitamin a; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

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