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Farmers' market fresh veggie quesadilla

As spring slowly awakens, farmer’s markets begin to come out of the woodwork and take to the streets. Take advantage of locally grown, fresh-from-the-field produce (and the increasingly nice weather), and stop by one weekend morning to pick up the fixings for the scrumptious Southwestern-style quesadilla.



Makes one quesadilla


Two flour (or corn) tortillas

½ cup of Mexican blend cheese

1 onion, chopped

1 red bell pepper, diced

¼ cup corn, cut fresh from the cob or frozen and thawed

Salt and pepper to taste

Olive oil

Optional: Salsa, sour cream, diced avocado



Preheat oven to 350 degrees. Over medium heat, sautee onion, pepper and corn until the soft to the touch. Season with salt and pepper to taste, and then remove from heat. Cover a baking sheet with tin foil and place one tortilla on top. Spoon in veggie filling and sprinkle cheese on top. Cover with second tortilla and slide baking sheet into the oven. Bake for 10 to 15 minutes, or until cheese is entirely melted. Remove, slice into triangles and top with salsa, avocado or sour cream if you like. Eat up!


Quick tip: Wanna punch up the protein power and make this into a meal? Just add black beans (or avocado)!


BY BRITTANY TAYLOR ON 3/3/2012 12:00:00 AM

POSTED IN , , , , , , , , , ,

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