| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime5 |
12 |
servings |
INGREDIENTS
| 1 |
|
Dozen 6 inch corn tortillas |
| 2 |
c |
Monterey jack cheese; shredded |
| 1 1/2 |
c |
Corn kernels |
| 4 |
tb |
Flat-leaf parsley; chopped |
| 1/3 |
c |
Mild green salsa |
| 1/3 |
c |
Medium hot red salsa |
| 3 |
tb |
Nonfat sour cream |
INSTRUCTIONS
Sprinkle tortilla with 1/3 cup cheese, 1/4 cup corn kernels, and 1
tsp. parsley. Top with second tortilla. Microwave, covered with wax
paper, at full power for 1-1/2 minutes, or cook on hi heat in
nonstick pan, turning once, until cheese is melted and corn heated
through, about 3 min.
With sharp kitchen knife, cut into 4 wedges. Top wedges alternatively
with about 1/2 tablespoon red and green salsa. If using, garnish with
dollop of sour cream. Makes 6 main-dish servings or 24 appetizer
wedges.
Variation: Cook corn kernels in a hot, dry skillet until slightly
caramelized, about 4-5 minutes. Substitute cilantro for flat-leaf
parsley. |
NOTES : 13 grams of fat per quesadilla.
Recipe by: July 1996 Vegetarian Times
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Misunderstood? No one understands like Jesus”