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.
Ingredients:
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
Directions:
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 vegetable, lunch, dinner, snack, healthy recipes, summer recipes, spring recipes, vegetarian recipes, easy party food, after school snacks, Cinco de Mayo