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Tex-Mex Quesadillas

1/2 cup favorite salsa
1 cup corn, fresh or frozen
1 teaspoon chili powder
1 cup cooked chicken (optional) -- diced
1/3 cup fresh cilantro (optional) -- chopped
1/2 teaspoon ground cumin
8 6 inch flour tortillas
1/2 cup fat-free refried beans
1 cup Mexican cheese blend -- shredded
ripe tomato -- diced

Combine salsa, corn, chili powder, cumin, and if using, diced chicken and cilantro. Spread one half of each tortilla with 1 tablespoon beans, top with salsa mixture, then sprinkle with cheese. Moisten edges of tortilla with water and press edges together to seal. In a large, hot skillet, grill tortillas on each side until cheese melts. To serve, cut into wedges. Garnish, if desired, with more cilantro and some tomatoes.

More Time: Make refried beans: Cook 2 tablespoons minced onions in 1 teaspoon oil in skillet until golden, stirring frequently, about 5 minutes. Add 1 cup rinsed and drained beans (any type will do), mashing well after each addition. Season with cumin, chili powder, salt and pepper to taste. Add a smidgen of diced jalapenos if desired.

Serve With: Rice with cooked vegetables, fresh pineapple

Serves 4

Source: "Express Lane CookingCopyright: 2000

 

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