Confetti Quesadillas with Colby & Monterey Jack Cheese

Ingredients:
  • 12 soft corn tortillas
  • 1 cup (4 oz.) shredded part-skim Monterey Jack cheese
  • 1 cup (4 oz.) shredded part-skim Colby cheese
  • 1/2 cup fresh corn kernels or black beans
  • 1/2 cup coarsely chopped cilantro
  • 1 red bell pepper, finely minced
  • 1 jalapeño pepper, finely minced
Cilantro Yogurt Sour Cream Ingredients:
  • 2 cups plain nonfat yogurt
  • 1/4 cup finely minced cilantro
  • 1/2 tsp salt
MoreRecipes.com image placeholder
Preparation:

Preheat large skillet over low heat.

Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.

Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Repeat with remaining quesadillas. Cut each into 6 wedges.

Serve each wedge with a dollop of Cilantro Yogurt Sour Cream.

Servings: 36
Source:
Submitted by: Recipe Group Member
Date:






  • print page button