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Spicy Garden Quesadillas

Name: Spicy Garden Quesadillas
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 cup (250 mL) chopped yellow or red peppers; 1 cup (250 mL) chopped tomatoes; 2 cans Old El Paso* Chopped Green Chilies, undrained; 1 1/2 cup (375 mL) shredded Monterey Jack cheese; 1 1/2 cups (375 mL) shredded Cheddar cheese; 2 pkgs (8 large each) Old El Paso* Flour Tortillas; 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa; 1/2 cup (125 mL) sour cream

Prep 25 min
Total 25 min
Servings 8

Make restaurant-style quesadillas at home. They're so easy!

March 5, 2015

Ingredients

1 cup (250 mL) chopped yellow or red peppers
1 cup (250 mL) chopped tomatoes
2 cans Old El Paso* Chopped Green Chilies, undrained
1 1/2 cup (375 mL) shredded Monterey Jack cheese
1 1/2 cups (375 mL) shredded Cheddar cheese
2 pkgs (8 large each) Old El Paso* Flour Tortillas
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
1/2 cup (125 mL) sour cream

Steps

1

In small bowl, combine peppers, tomatoes and chiles; mix well. Spoon about 1/3 cup pepper mixture and heaping 1/3 cup cheese onto each of 8 tortillas. Top with remaining tortillas.
2

Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add quesadillas 2 at a time; cook 1 to 2 minutes on each side or until cheese is melted and tortillas are toasted.
3

To serve, cut each quesadilla into wedges. Serve with salsa and sour cream.