OPEN-FACED ENCHILADA VEGGIE QUESADILLAS

Open-Faced Enchilada Veggie Quesadillas image

Provided by @MakeItYours

Number Of Ingredients 25

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Ingredients
4 (6-inch) Old El Paso flour tortillas
1/4 cup Old Paso Enchilada sauce
2 tablespoons olive oil
1 white onion, sliced thinly
1 green bell pepper, seeds and membranes removed and diced finely
1 red bell pepper, seeds and membranes removed and diced finely
1 yellow bell pepper, seeds and membranes removed and diced finely
1/3 cup sliced olives
2 cups Mexican shredded cheese
1/2 avocado, diced
1/4 cup sour cream
1/4 cup cilantro, chopped

Steps:

Preheat the oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place them back in the oven and cook for 3-5 more minutes, until the cheese has melted.
Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.
slightly adapted from http://tastykitchen.com/blog/2013/03/open-faced-enchilada-veggie-quesadillas/