Esta es una exhibición prevé de cómo se va ver la receta de 'Easy Veggie Quesesillias' imprimido.

Receta Easy Veggie Quesesillias
by Teri A

Easy Veggie Quesesillias

Easy and quick. As a main dish, suggested serving with accompaniment of refried beans or black bean salsa and Spanish rice. Ole!

Use organic substitutions where you can 

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 10

Va Bien Con: Black bean and corn salsa

Wine and Drink Pairings: Margaritas

Ingredientes

  • • 2 green and red or yellow mix sweet Bell peppers, cut into thin strips
  • • 1 small onion, cut into thin 1-inch-long strips
  • • 1-2 cups of fresh (off the cob) or frozen corn
  • • 2 Cups Light Shredded cheese mix (Mexican blend)
  • • 2 Teaspoons olive oil or canola
  • • 1/2 teaspoon chili powder
  • • 2 tablespoons of fresh parsley or cilantro
  • • Healthy whole wheat Flour Tortillas, or other whole grain Wraps
  • Salsa (optional)

Direcciones

  1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in chili powder and corn, cook and stir for 2- 3 minutes more until corn is warm and well incorporated into the mixture. Stir in parsley (or cilantro) and set aside.
  2. Sprinkle shredded cheese over half of 1 side of each tortilla. Top with pepper/corn mixture. Fold tortilla in half over peppers, pressing gently.
  3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes.
  4. Cut each quesadilla into 4 wedges. Serve warm with salsa if desired.