Veggie Quesadillas with Cilantro Yogurt Dip

Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 12 quesadillas
Nutrition Facts: View Label(s)
TipsRecipe Notes

Tips save moneystore well

Recipe Notes

  • One large ear of corn makes about 1 cup of cut corn.

Ingredients

12 soft corn tortillas (6 inches)
1 1⁄2 cups
cheddar cheese, shredded
1 cup
corn kernels (fresh, frozen/thawed, or canned/drained)
1⁄2 cup
beans, black or pinto (canned or cooked; drained)
1⁄2 cup
cilantro, chopped
1 carrot, shredded
1 bell pepper, finely chopped
1 jalapeno pepper, finely minced (optional)
CILANTRO YOGURT DIP
2 cups
plain nonfat yogurt
1⁄4 cup
cilantro, finely chopped
1⁄2 teaspoon
salt

Directions

  1. Preheat large skillet over low heat (250 degrees in an electric skillet).
  2. Divide cheese, corn, beans, cilantro, shredded carrots and peppers between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
  3. Place one or two folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
  4. Turn over and cook other side until golden, about 1 minute.
  5. Remove to a plate and repeat until all tortillas are heated.
  6. Mix together nonfat yogurt, cilantro and salt to make the dip.
  7. Cut each quesadillas intowedges and serve immediately with the dip.
  8. Refrigerate leftovers within 2 hours.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
Last updated: 05/09/17

3 Comments for "Veggie Quesadillas with Cilantro Yogurt Dip"

this snack is really good for my kids.. thank you for sharing this.

This recipe is good, but the dip is much better if you add a little onion and/or garlic powder. It's fools the kids--they think it's ranch!

These were a nice snack and a good way to sneak vegetables into a meal for kids.

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account