Confetti Quesadillas with Colby and Monterey Jack Cheese
Bits of red bell pepper, yellow corn and green jalapeño make up the colorful 'confetti' in these cheesy quesadillas served with a creamy cilantro-flavored yogurt sauce.
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 cover each with a second tortilla.
- Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Repeat with remaining quesadillas.
- Cut each into 6 wedges.
- Serve each wedge with a dollop of Cilantro Yogurt "Sour Cream."
Makes 36 wedges.
Cilantro Yogurt "Sour Cream": Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in cilantro and salt. Makes about 1 1/2 cups. ( Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.)
*Flour tortillas (6 to 7-inch size) can be substituted for the corn tortillas.
Recipe and photograph provided courtesy of the American Dairy Association.