 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
My husband and I created this recipe to use up vegetables from our garden; now we make it monthly, relates Susan Dippel of Macomb, Michigan. You can use any vegetables you have on hand and adjust the seasonings to your liking. Serve it as a main dish or an appetizer. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
4 flour tortillas (6 inches) |
1/2 cup salsa |
1/2 cup chopped sweet yellow or orange pepper |
1 jalapeno pepper, seeded and chopped |
1 to 2 garlic cloves, minced |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
1/8 teaspoon hot pepper sauce |
1-1/2 teaspoons minced fresh cilantro |
Directions:
1. Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, yellow pepper, jalapeno, garlic, cheese, pepper sauce and cilantro. Top with remaining tortillas.
2. Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.
|
|