Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresher version of the Mexican treat you love. Wait, there's more! Read the blog post about this recipe.
Provided by @MakeItYours
Number Of Ingredients 25
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/
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