Veggie Quesadillas with Cilantro Yogurt Dip

Name: Veggie Quesadillas with Cilantro Yogurt Dip
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 quesadillas
Ingredients: 12 (6-inch) soft corn tortillas 1 ½ cups shredded cheddar cheese 1 cup corn (fresh; frozen or canned and drained) ½ cup beans (cooked or canned and drained; try pinto or black beans) ½ cup chopped cilantro 1 bell pepper; finely chopped or grated 1 jalapeno pepper; finely minced (optional) 1 carrot; shredded CILANTRO YOGURT DIP 2 cups nonfat plain yogurt ¼ cup chopped cilantro ½ teaspoon salt

Kid-approved recipe that's quick to make and full of flavor.

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Corn tortillas folded over vegetables and cheese served with a yogurt dip.

Prep time: 15 minutes
Cook time: 20 minutes
Makes: 12 quesadillas
Nutrition Facts: View label

Ingredients

12 (6-inch) soft corn tortillas

1 ½ cups shredded cheddar cheese

1 cup corn (fresh, frozen or canned and drained)

½ cup beans (cooked or canned and drained; try pinto or black beans)

½ cup chopped cilantro

1 bell pepper, finely chopped or grated

1 jalapeno pepper, finely minced (optional)

1 carrot, shredded

CILANTRO YOGURT DIP

2 cups nonfat plain yogurt

¼ cup chopped cilantro

½ teaspoon salt

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat large skillet over low heat (250 degrees F in an electric skillet).
Divide cheese, corn, beans, cilantro, peppers and shredded carrot between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
Place one or two folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
Turn over and cook other side until golden, about 1 minute.
Remove to a plate and repeat until all tortillas are heated.
Mix together nonfat yogurt, cilantro and salt to make the dip.
Cut each quesadilla into wedges and serve right away with the dip.
Refrigerate leftovers within 2 hours.

Notes

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

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Submitted by AngMath on Fri, 03/06/2020 - 10:00

Have made the quesadilla and dip with several groups and for events. People love the quesadillas with the Cilantro Yogurt Dip and are amazed at the simple ingredients in the dip. Be warned, the dip recipe makes a lot, we find that 1/2 recipe is usually plenty.

Submitted by watkinbr on Fri, 01/05/2018 - 19:56

This was great. I added the Food Hero Refried Beans and the Quick Salsa on the side. My husband said it tasted like restaurant food!

Submitted by tierrabonita on Wed, 01/03/2018 - 17:47

Great recipe! Everyone at dinner can prepare their meal how they like it. We added the FH refried bean and salsa recipe and it was such a hit to have so many toppings/dips to choose from. We used the extra toppings for rice bowls later in the week. I do agree with another user that the yogurt dip is great with onion/garlic powder.

Submitted by makiem on Mon, 07/20/2015 - 23:44

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

Submitted by Edamame on Tue, 03/26/2013 - 15:52

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!

Submitted by LesleyJ on Wed, 12/14/2011 - 17:16

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