Santa Fe Veggie Quesadillas

Santa Fe Veggie Quesadillas

45

"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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Ingredients

10 m servings 207 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
  2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Reviews

45
  1. 57 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I liked how quick it was to make, but actually when I followed the recipe exactly, it tasted very blend. I suggest you use salt and pepper, or serve it with your favorite salsa. I used a little ...

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 ...

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

Excellent! I also added 1/2 cup of shredded garlic jack cheese, made a mixture of guacamole, sour cream, and salsa, and also served the condiments separate. I just prefer the mixture, but know...

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

Great recipe and perfect for a quick lunch or snack! This was very eaty to prepare and the combination of colors and flavors not only made this very appetizing but tasty too. I opted for light...

This was our lunch today--just using random leftovers in the fridge. The corn I used was Mexi-corn and I used pepper jack cheese. We did need more cheese. We liked these. I served ours with a mi...

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 ...

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 sou...

I liked how quick it was to make, but actually when I followed the recipe exactly, it tasted very blend. I suggest you use salt and pepper, or serve it with your favorite salsa. I used a little ...