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
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.
Steak & Cheese QuesadillasIf the Confetti Quesadillaswith Colby and
Monterey Jack Cheese recipe was useful and interesting, you can share it with your friends or leave a comment.