Tuesday, May 20, 2008

Baked Oyster Quesadillas

1 container (8-oz.) nonfat cottage cheese
1/3 cup grated Monterey Jack cheese
2 cups fresh raw Mississippi oysters
8 (8-in.) corn tortillas
1 cup salsa

Preheat oven to 450°F.

Process cottage cheese and Monterey Jack cheese in a blender or food processor until smooth. Stir in oysters. Spread 2 tablespoons of cheese mixture onto 1/2 of the tortillas. Top with remaining tortillas. Cut into quarters and transfer to baking sheets. Bake for 10 to 12 minutes, or until they begin to brown and edges start to curl. Remove from oven and transfer to platter or serving dishes. Serve immediately with salsa.

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