Soft wheat flour Veggie Quesadillas filled with Italian dressing, onion, tomato, chilies and chile powder, cilantro, Jalapeno Monterey Jack cheese and salsa, guacamole and sour cream.
6 soft wheat flour tortillas
4 tablespoons Italian dressing
1 large red onion, diced
1 large tomato, diced
2 Anaheim chiles, seeded and diced
1 teaspoon chili powder
1/4 cup cilantro, chopped
3 cups Jalapeno Monterey Jack Cheese, grated
Salsa, guacamole and sour cream
Combine 1/2 of the Italian dressing, onion, tomato, chilies and chili powder in a microwave proof bowl or casserole. Microwave at full power, uncovered, for 4 minutes or until vegetables are tender and mixture is thickened, stir in cilantro. Sprinkle 1/2 cup cheese on 1/2 of each tortilla and top with 3 tablespoons vegetable mixture. Fold tortillas in half and brush with remaining Italian dressing.
Place 3 filled tortillas on a wax paper lined plate and microwave on high for 1 minute or until cheese is melted; repeat with remaining tortillas. Cut each quesadilla into thirds. Garnish with salsa, guacamole and sour cream if desired; serve Veggie Quesadillas immediately.
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