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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Open Faced Enchilada Veggie Quesadilla Recipe

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This recipe for Open Faced Enchilada Veggie Quesadilla is from Brian & Christina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole Flour Tortillas
2 Tablespoons Olive Oil
1 whole Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
½ cups Green Bell Pepper, Diced
½ cups Yellow Bell Pepper, Diced
½ cups Red Bell Pepper, Diced
¼ cups Enchilada Sauce
½ cups Black Olives, Chopped
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
¼ cups Sour Cream For Garnish
Directions:
Directions:
Preheat oven to 400ºF. Place tortillas on an ungreased baking sheet, lightly spray with
cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed
and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.

In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the
skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring
occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes).
When the onions are almost done, add the diced peppers and cook just until they begin
to soften. Remove skillet from heat.

Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top
with the onions and veggie mixture, olives and cheese. Place it back in the oven and
cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish
with fresh cilantro and sour cream.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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