Santa Fe Veggie Quesadillas Recipes
SANTA FE VEGGIE QUESADILLAS
I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.
Provided by Hydeeho
Categories Mexican Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
- Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 26 g, Cholesterol 14.5 mg, Fat 7.7 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 508.3 mg, Sugar 2 g
SANTA FE VEGGIE QUESADILLAS
I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.
Provided by Hydeeho
Categories Mexican Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
- Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 26 g, Cholesterol 14.5 mg, Fat 7.7 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 508.3 mg, Sugar 2 g
SANTA FE VEGGIE QUESADILLAS
I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.
Provided by Hydeeho
Categories Mexican Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
- Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 26 g, Cholesterol 14.5 mg, Fat 7.7 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 508.3 mg, Sugar 2 g
SANTA FE CHICKEN VEGETABLE SOUP WITH 4-CHEESE QUESADILLAS
I don't remember where I got this recipe, but I've made it several times. It's a good, quick and pretty healthy meal.
Provided by SweetySJD
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with 1 TBS seasoning blend.
- Heat oil in a large skillet, add chicken and saute' until lighlty browned and cooked through, remove from skillet.
- Rinse and dry skillet, set aside.
- Put soup and 1 can of water in a saucepan, whisk until smooth.
- Bring soup to a boil, stirring often.
- Add vegetables and 2 TBS seasoning blend, return to a boil, reduce heat, cover and simmer 3-5 minutes, until vegetables are tender. Stir in chicken, remove from heat.
- FOR QUESADILLAS:.
- Heat oil in a skillet. Add 1 tortilla, sprinkle with 1/4 cup cheese and top with another tortilla. Cook over medium-high heat 1 minute per side until golden and cheese is melted.
- Repeat with remaining ingredients.
- Cut each quesadilla in 8 wedges.
Nutrition Facts : Calories 408.8, Fat 11.9, SaturatedFat 4.8, Cholesterol 66.7, Sodium 1475.9, Carbohydrate 46.3, Fiber 6.5, Sugar 17.8, Protein 31.8
SANTA FE VEGGIE QUESADILLAS
I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.
Provided by Hydeeho
Categories Mexican Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
- Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 26 g, Cholesterol 14.5 mg, Fat 7.7 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 508.3 mg, Sugar 2 g
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