Santa Fe Veggie Quesadillas The Best Recipes
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| Santa Fe Veggie Quesadillas |
"I've made this short and colorful appetizer for plenty outstanding dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or through itself. Works splendid on a large scale as nicely. Thawed and tired frozen vegetables can be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery shop's frozen food section."
Ingredients :
- 1 (12 inch) flour tortilla
- 3/4 cup shredded Cheddar/Monterey Jack cheese blend
- half cup whole kernel corn, tired
- 1/2 cup diced purple bell pepper
- 1/2 cup black beans, drained
- 1 chopped inexperienced onion
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 10M |
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- Prepare a lightly oiled massive skillet over medium warmness. Place the tortilla in the skillet and turn it as soon as to make sure an even coating of oil on each facets.
- Allow the tortilla to warmth on one side for 1 minute. Beginning at the middle of the tortilla, calmly spread the cheese blend until the tortilla's complete floor is protected. Top the cheese with corn, pink bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a slicing board. Slice into 8 wedges and serve heat.
Notes :
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