Guest guest Posted May 4, 1999 Report Share Posted May 4, 1999 These are easy to make too! * Exported from MasterCook * Vegetable Quesadillas w/Fiesta Corn Salsa Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican/Southwestern Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 oz cans corn with red & green peppers -- drained & divided 1 small jalapeño pepper -- seeded & minced (optional) 3 tablespoons minced purple onion 1 small tomato, peeled & seeded -- diced 2 tablespoons lime juice 1 tablespoon olive oil 1 8 oz pkg southwestern pinto beans and rice -- cooked 6 8-inch flour tortillas 1 1/2 cups shredded -- (6 ounces) Monterey Jack cheese with peppers Topping: sour cream -- chopped fresh cilantro Stir together 1 can corn, jalapeño pepper, if desired, and next 4 ingredients. Cover and chill. Stir together pinto beans and rice mixture and remaining 1 can of corn. Place 1/2 cup mixture on each tortilla; sprinkle evenly with 1/4 cup shredded cheese, and fold tortilla in half. Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : NOTES: Quote Link to comment Share on other sites More sharing options...
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