Santa Fe Veggie Quesadillas Tasty Recipes

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Santa Fe Veggie Quesadillas

"I've made this brief and colourful appetizer for lots extremely good dinner parties. Serve with sparkling salsa, guacamole or bitter cream as dipping sauces--or through itself. Works great on a massive scale as nicely. Thawed and drained frozen greens can be substituted for canned. Look for the combination of corn, pink pepper and black beans in the grocery keep's frozen meals phase."

Ingredients :

1 (12 inch) flour tortilla
3/four cup shredded Cheddar/Monterey Jack cheese combination
1/2 cup complete kernel corn, drained
half of cup diced pink bell pepper
half of cup black beans, tired
1 chopped inexperienced onion

Instructions :

Prep : 5M	Cook : 4M	Ready in : 10M

Prepare a lightly oiled big skillet over medium warmth. Place the tortilla within the skillet and flip it once to make sure a good coating of oil on each sides.
Allow the tortilla to warmth on one facet for 1 minute. Beginning on the center of the tortilla, frivolously unfold the cheese combination till the tortilla's whole surface is blanketed. Top the cheese with corn, purple bell pepper, black beans and inexperienced onion. When the cheese is completely melted, cautiously slide the tortilla from the pan onto a slicing board. Slice into eight wedges and serve warm.

Notes :

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