SANTA FE VEGGIE QUESADILLAS
I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.
Provided by Hydeeho
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
- Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 26 g, Cholesterol 14.5 mg, Fat 7.7 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 508.3 mg, Sugar 2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
