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Spring Vegetable Quesadillas:
8 6 inch flour tortillas $ .96
¼ c. chopped red pepper .25
¼ c. chopped yellow pepper .25
¼ c. chopped green pepper .25
¼ c. chopped onion .15
½ t. cumin .10
1 4 oz. can green chilies .67
4 slices Monterey jack cheese or shredded cheese .88
4 T. medium salsa .16
¼ c. sour cream .20 $3.87
Combine the vegetables with the green chilies and cumin and mix well. Top each of 4 tortillas with ¼ of the vegetable mixture, cut the cheese in strips and top each vegetable pile. Top with the remaining tortillas. Spray the skillet with oil add quesadillas and cook till lightly brown, turn and cook till done. Cut into quarters and serve with extra salsa and sour cream.
8 6 inch flour tortillas $ .96
¼ c. chopped red pepper .25
¼ c. chopped yellow pepper .25
¼ c. chopped green pepper .25
¼ c. chopped onion .15
½ t. cumin .10
1 4 oz. can green chilies .67
4 slices Monterey jack cheese or shredded cheese .88
4 T. medium salsa .16
¼ c. sour cream .20 $3.87
Combine the vegetables with the green chilies and cumin and mix well. Top each of 4 tortillas with ¼ of the vegetable mixture, cut the cheese in strips and top each vegetable pile. Top with the remaining tortillas. Spray the skillet with oil add quesadillas and cook till lightly brown, turn and cook till done. Cut into quarters and serve with extra salsa and sour cream.
