These are so delicious. We enjoy mexican food in our house (probably a lot more than we should). I guess it’s something about tortillas filled with hot gooey cheese topped with salsas. All I know is that mexican food is GOOD! So I tried to create something that was more on the healthy side but didn’t lack any of that great flavor. I ended up making these loaded veggie quesadillas and they were quick, easy and you would never know they were healthy.
The cheese & veggie filling
Loaded Veggie Quesadillas
Yield 6 servings
Ingredients:
- Non-stick cooking spray, olive oil or butter
- 12 Flour tortillas (or any other type you prefer to use)
- 1 can of black beans, drained and rinsed
- 1 cup of canned corn kernels (you can substitute fresh or frozen)
- 2 roasted green hatch chili’s (or you may substitute 1 small 6 oz can of green chili’s)
- 4 green onions sliced very thin
- ½ cup of diced red onion
- 1 ½ cups of shredded pepper jack cheese
- Fresh Cilantro
Directions:
- In a large pan over medium heat lightly oil the surface of the pan.
- Lay one tortilla in the pan and sprinkle a small amount of cheese evenly over it. Add all of the veggies and top with fresh cilantro and a little bit more of the cheese.
- Cook the tortilla about 3 minutes flipping over and cooking an additional 2 -3 minutes or until the tortilla is a nice golden brown color. Repeat the process with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sour cream or salsa.
Great recipe! This looks so delicious! Please check out my recipe for caponata that I think you’ll enjoy! http://bit.ly/tgo2sB
Thanks!
Thank you Amanda!
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