These were a nice snack and a good way to sneak vegetables into a meal for kids.
Veggie Quesadillas with Cilantro Yogurt Dip
- Preheat large skillet over low heat (250 degrees 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 quesadillas into wedges and serve immediately with the dip.
- Refrigerate leftovers within 2 hours.
- One large ear of corn makes about 1 cup of cut corn.
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!
this snack is really good for my kids.. thank you for sharing this.
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.
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!
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.