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: Oct. 24, 2003

This is an old tried and true favorite. Adding other veggies that you like also can not go wrong. Experiment with cheeses too. Yum.

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DECLAWED

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Reviewed: Feb. 27, 2002

Can use black bean soup from the can and spread on the tortillas.

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15 users found this review helpful

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NANONLINE2

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Reviewed: Feb. 3, 2002

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

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15 users found this review helpful

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DOBYMONE

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Reviewed: Oct. 11, 2000

Had a party and everyone loved it! I had frozen veggies in the freezer and did as suggested. I may add less cheese though. I have vegetarian friends and they were able to chow down on this so I was relieved (it was a BBQ)!

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16 users found this review helpful