June 24, 2010

Southwest Summer Quesadilla

a vehicle for
lots of summer veggies,
sneaky globs
of melted cheddar and jack,
and toppings
of guacamole,
sour cream,
salsa and anything else
both cool and spicy
as the carefree summer night.

Ingredients: (literally use whatever you have! this is what I happened to have on hand)
serves 2
2 large flour tortillas
cooking spray
1 T. olive oil
1 white onion, cut in half and sliced into 1/4 inch strips 
1 can corn, rinsed and drained
2 Roma tomatoes, seeded and diced
1/2 green pepper, diced
black beans & rice, leftover (or 1/2 can black beans, rinsed & drained)
1/4 head iceberg lettuce, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrey Jack cheese, shredded
1/2 cup chunky salsa
hot sauce, salt, and pepper to taste

Preheat 1 T. olive oil in a medium pan. Add the onions and saute for a few minutes. Add the green peppers and tomatoes and saute until the onions are golden and the peppers soft. Add the corn and salsa and stir to warm through. 
Preheat a large pan or griddle with the cooking spray on medium-low. Place each tortilla down in the pan, then spoon half of the hot ingredients above into half of each round, spreading to the edges. Top each tortilla with half of each of the cheeses, beans and rice, shredded lettuce and the salt, pepper, and hot sauce. Fold over the top to form a half moon. When the bottom is golden-brown, carefully use a spatula to flip the quesadilla over. When the other side is golden brown and the cheese is melted, slide from the pan to a cutting board. Cut each quesadilla in half and serve as pictured above, topped with your favorite spreads.

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