Quesadilla with PeppersCuisine: Dairy Category: Entre Servings: 6 Ingredients:1 red pepper1 green pepper 1 sweet onion 1 tbs of olive oil Garlic & Salt 2/3 cup frozen whole kernel corn, thawed or canned corn 2/3 cup drained black beans Jar of mild Salsa 2 tbs chopped fresh cilantro(optional) 1/4 tsp garlic salt 1/4 tsp lime juice 7 oz shredded Monterey Jack cheese (2 cups) 6 flour tortillas 8" Instructions:In advance, Cut red & green pepper strips. As slice onion into strips. Saute peppers & onion with a little fat and some salt & garlic until softened or crisp, depending on taste. In a heated skillet with a little fat (olive oil, margarine, etc) or sprays, toast 1 tortilla. After it is lightly toasted, turn over. Spread 1/3 of cheese over half of each tortilla. Spoon in some salsa mixture over cheese. Add roasted pepper strips & onion strips. When toasted, fold each tortilla in half over filling. Place in heated oven, (300) while making the rest of the tortillas. When cheese is melted, cut into wedges and serve with remaining salsa & sour cream. Serves 4 as Entre and 8 as appetizer. Variation: Roast @ 450, red & green pepper strips tossed with a little garlic powder, salt & pepper and olive oil for about 15 min. & spread on top of salsa on tortilla. Drained can of corn & black beans can be added.Click Here To Return To The Recipe List This Page Generated By: |