Veggie Quesadillas

Name: Veggie Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 8-inchs Old El Paso® flour tortillas (8 inches in diameter); 2 Tbsps Old El Paso® chopped green chiles; 59 milliliters medium green onions, chopped; 227 grams cups shredded Cheddar or Monterey Jack cheese; 118 milliliters small tomato, seeded and chopped

The recipe Veggie Quesadillas is ready in roughly 10 minutes and is definitely a super vegetarian option for lovers of Mexican food. One portion of this dish contains about 14g of protein, 15g of fat, and a total of 299 calories. For 72 cents per serving, you get a hor d'oeuvre that serves 6. A mixture of tomato, chiles, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat oven to 350ºF.

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Oven

Spread 1/3 cup of the cheese evenly over half of each tortilla.

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Tortilla

Cheese

Spread

Sprinkle tomato, onions, chilies and cilantro over cheese. Fold tortillas over filling.

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Tortilla

Cilantro

Chili Pepper

Cheese

Onion

Tomato

Place on ungreased cookie sheet.

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Baking Sheet

Bake about 5 minutes or just until cheese is melted.

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Cheese

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Oven

Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.

Equipment

Oven

Baking Sheet

Ingredients

Servings:

68-inchs

Old El Paso® flour tortillas (8 inches in diameter)2Tbsps

Old El Paso® chopped green chiles 59milliliters

medium green onions, chopped 227grams

cups shredded Cheddar or Monterey Jack cheese 118milliliters

small tomato, seeded and chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.