recipe reviews for:

Santa Fe Veggie Quesadillas

“I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces-- or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.”

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Reviewed: Sep. 5, 2008

I've made many versions of this now and it remains a favorite dinner choice for me and my husband. I like that this recipe is easy to manipulate and that you don't have to be precise. As is is great, but when being "lazy" we just sprinkle on and eyeball cheese, corn and beans. But we've also added ground turkey burger, or turkey lunchmeat cut up to get some protein, and I've been wanting to try some black olives or mushrooms with it. Thanks for the recipe!

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Gold32


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Reviewed: Aug. 16, 2008

Very good. Can use whatever veggies or beans you have on hand.

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DEBLUVS2COOK


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Reviewed: May 26, 2008

Tasty and easy - just watch the tortillas like a hawk while they're cooking to avoid burning. Substituted various fresh/frozen vegetables for the frozen blend suggestion - where are you supposed to find corn, peppers and beans in one frozen bag?

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pinkplasticpen

	Cooking Level: Intermediate
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Reviewed: Apr. 26, 2008

delish! I made these for a mexi themed party i had and they were a hit!

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Dawnitopia

	Cooking Level: Intermediate Home Town: San Francisco, California, USA Living In: Reno, Nevada, USA
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Reviewed: Jan. 28, 2008

I absolutely loved these!! The best thing about quesadillas is that you can change them up however you like. This recipe doesn't need changed at all though!!

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FREAKITIKI97

	Cooking Level: Expert Home Town: Lima, Ohio, USA Living In: Pearl City, Hawaii, USA
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Reviewed: Sep. 18, 2007

Soooo good. I have a meat fanatic for a boyfriend and he always asks about these quesadillas!

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K. Briggs


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Reviewed: Jul. 31, 2007

I added cilantro to this recipe, which was a very tasty addition. This is a great way to cut down on the cheese in the typical quesadilla. (I used less cheese than was called for.) Very fresh tasting and reasonably healthy.

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Nicole D.

	Cooking Level: Expert Home Town: Sedona, Arizona, USA
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Reviewed: May 26, 2007

Wonderful recipe! We used whole wheat tortillas and the fresh salsa, guac, and light sour cream as suggested. Simple and delicious!

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healthnut

	Cooking Level: Intermediate
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Reviewed: Apr. 17, 2007

Awesome! I've made them a few times and have added other things like red bell peppers, chicken, etc. Yum!

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kristen m

	Cooking Level: Intermediate Home Town: Riverside, Illinois, USA Living In: Brookfield, Illinois, USA
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Reviewed: Jan. 24, 2007

This was good, just not outstanding. I used my homeade fat free refried beans instead of black beans, and I just sprinkled the cheese on, so I probably used less. I liked the bell pepper and green onion flavors. I baked mine in the oven to make things easier on myself. Had this with rice, beans and guacamole. Great meal!

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Jun. 10, 2006

Great quick Sunday night meal-I think I might add chicken next time-thanks for the recipe!

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YOYO78

	Cooking Level: Intermediate Home Town: Kenner, Louisiana, USA Living In: Houma, Louisiana, USA
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Reviewed: May 20, 2005

These were good. I made them with the Santa Fe Chicken salad and it was a super easy & delicious meal.

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Heaven

	Cooking Level: Intermediate Home Town: Boston, Massachusetts, USA
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Reviewed: Jan. 6, 2005

These were so good. I made them in my quesadilla maker. It was so easy. The only change I made was using frozen red and green peppers and onions, instead of the green onion and red bell pepper. TFS.

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SAMLG

	Cooking Level: Expert
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Reviewed: Aug. 6, 2004

This, um, didn't quite come out right. When I slid it onto the plate, the edges had all flopped in on the middle and there was corn and beans all over the place. I tried to flip it onto another tortilla, but that didn't, um, adhere to the stuff in the middle and when I took a bite the bottom tortilla just stayed on the plate. It was very good though. I agree that some of the portions were too large. Next time I'll use a bit less of the ingredients. Except the cheese. Gotta use lots of cheese ;)

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QUEENNMAB


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Reviewed: Apr. 11, 2004

It was okay. Not as good as I had expected; I think too many ingredients were used in such a small space, and all the tastes just sort of overwhelmed each other. I even used pepper jack cheese instead, and added chopped kale. I'd make it again if I had the ingredients and nothing to do with them, but probably cut the quantities in half.

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K.

	Cooking Level: Expert Home Town: Scottsdale, Arizona, USA
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Reviewed: Jan. 25, 2004

It was very quick and easy to make - only about 5 minutes per quesadilla - and you could customize the fillings!

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DOBYMONE


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Reviewed: Jan. 25, 2004

Simple, tasty, and so easy to make. We cut the tortillas in half, then folded each half over while it was on the griddle so it was more like a true quesadilla. I served them with salsa and sour cream. I reheated the leftover ones in the toaster oven the next day for about 4 or 5 mins. and they tasted just as good. Thanks!

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