Vegetable quesadillas

Yield: 1 servings

Measure Ingredient
\N \N Cooking oil
6 \N Flour tortillas; (available in most
\N \N ; grocery stores in
\N \N ; the refrigerated
\N \N ; section)
6 cups Loosely grated Monterey jack and longhorn
\N \N ; cheeses
1 tablespoon Garlic; chopped
2 \N Green peppers; julienne sliced
2 \N Red peppers; julienne sliced
1 large Red onion; julienne sliced
3 larges Ripe tomatoes; 2 julienne sliced,
\N \N ; 1 diced
1 ounce Medium mushrooms; sliced
¼ cup Jalapenos; sliced
¼ cup Black olives; sliced
3 tablespoons Fresh cilentro; chopped (may
\N \N ; substitute 1
\N \N ; tablespoon ground
\N \N ; coriander)
2 tablespoons Fresh parsley
4 cups Shredded lettuce; (4 to 6)
\N \N Salt and pepper; (to taste)
2 cups Sour cream
1 cup Guacamole; (available fresh or
\N \N ; frozen in most
\N \N ; grocery stores)
\N \N Salsa; (see Fresh Salsa
\N \N ; recipe)

Heat a medium saute pan, lightly coat pan with oil, add garlic, peppers, onions, jalapenos and 2 julienned tomatoes. Let brown slightly, add parsley, cilentro and salt and pepper. Saute until tender. Remove from heat.

Heat a large saute pan, lightly coat with oil. Place a tortilla in the pan so it lays flat. Add cheese to completely cover half the tortilla, add the sauteed vegetables, fold the other half over onto the vegetables and cheese. Once browned, remove from heat and cut into pie-shaped quarters.

Plate and garnish with fresh greens, diced tomatoes and black olives.

Accompany with sour cream, guacamole and/or fresh salsa.


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