Vegetable quesadillas

1 servings

Ingredients

QuantityIngredient
Cooking oil
6Flour tortillas; (available in most
; grocery stores in
; the refrigerated
; section)
6cupsLoosely grated Monterey jack and longhorn
; cheeses
1tablespoonGarlic; chopped
2Green peppers; julienne sliced
2Red peppers; julienne sliced
1largeRed onion; julienne sliced
3largesRipe tomatoes; 2 julienne sliced,
; 1 diced
1ounceMedium mushrooms; sliced
¼cupJalapenos; sliced
¼cupBlack olives; sliced
3tablespoonsFresh cilentro; chopped (may
; substitute 1
; tablespoon ground
; coriander)
2tablespoonsFresh parsley
4cupsShredded lettuce; (4 to 6)
Salt and pepper; (to taste)
2cupsSour cream
1cupGuacamole; (available fresh or
; frozen in most
; grocery stores)
Salsa; (see Fresh Salsa
; recipe)

Directions

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.

Enjoy!

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