Farmers Market Quesadillas
Farmers Market Quesadillas takes roughly 45 minutes from beginning to end. One serving contains 443 calories, 20g of protein, and 26g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.19 per serving. 62 people were glad they tried this recipe. If you have red onion, monterey jack cheese, white corn, and a few other ingredients on hand, you can make it. It works well as a rather cheap hor d'oeuvre. It is brought to you by The Corner Kitchen. A few people really liked this Mexican dish. With a spoonacular score of 74%, this dish is solid. Similar recipes include Farmers Market Salad, Farmers' Market Spaghetti, and Farmers’ Market Sauté.
Servings: 4
Ingredients:
1/2 cup black beans, drained & rinsed
8 6-inch corn tortillas
2 tablespoons fresh cilantro, minced
1 clove garlic
2 cups Monterey Jack cheese, shredded
2 tablespoons olive oil
1/4 cup red onion, diced
1/2 cup summer squash, sliced thin
1/2 cup white corn, cut from the cob
1/2 cup zucchini, sliced thin
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat the oven to 350 degres F.Heat olive oil in a large saute pan over medium heat. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes. Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes. Remove the pan from the heat.Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.Bake until golden, about 8-10 minutes.Remove the baking sheet from the oven, and let quesadillas cool slightly.Slice in quarters and serve with salsa.
Step by step:
1. Preheat the oven to 350 degres F.
2. Heat olive oil in a large saute pan over medium heat.
3. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes.
4. Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes.
5. Remove the pan from the heat.
6. Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.
7. Bake until golden, about 8-10 minutes.
8. Remove the baking sheet from the oven, and let quesadillas cool slightly.Slice in quarters and serve with salsa.
Nutrition Information:
covered percent of daily need
