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Confetti Quesadillas with Colby and Monterey Jack Cheese recipe

Confetti Quesadillas with Colby and Monterey Jack Cheese.

Bits of red bell pepper, yellow corn andgreen jalapeno make up the colorful ‘confetti’ in these cheesyquesadillas served with a creamy cilantro-flavored yogurt sauce.

Recipe: Confetti Quesadillaswith Colby and
Monterey Jack Cheese

12 soft corn tortillas*
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
1/2 cup fresh corn kernels or black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeño pepper, finely minced
Cilantro Yogurt “Sour Cream”
2 cups plain nonfat yogurt
1/4 cup finely minced cilantro
1/2 teaspoon salt

  • Preheat large skillet over low heat.
  • Line up six tortillas. Divide cheese,corn, cilantro and peppers between the tortillas, then covereach with a second tortilla.
  • Place a tortilla on the dry skillet orgrill and warm until cheese is melted and tortilla is slightlygolden, about three minutes. Flip and cook other side until golden,about one minute. Repeat with remaining quesadillas. Cut eachinto 6 wedges.
  • Serve each wedge with a dollop of CilantroYogurt “Sour Cream.”

    Makes 36 wedges.

    Cilantro Yogurt “Sour Cream”: Line a large strainer with a coffee filter orpaper towel and place over a mixing bowl. Pour in yogurt andlet sit until some of the liquid has drained away and the yogurtis the consistency of sour cream, about one hour. Transfer tosmall mixing bowl; stir in cilantro and salt. Makes about 1 1/2cups. ( Straining yogurt gives you a no-fat version of sour creamwith a light tang that blends nicely with cilantro. Try it withchili and other spicy dishes as well.)

    * Flour tortillas (6 to 7-inch size) canbe substituted for the corn tortillas.

    Recipe and photograph provided courtesyof the American Dairy Association.

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    Monterey Jack Cheese recipe was useful and interesting, you can share it with your friends or leave a comment.

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