Vegetable Quesadillas
- Ready In:
- 28mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups small broccoli florets
- 1 1⁄2 cups skim milk
- 1⁄3 cup all-purpose flour, plus
- 2 teaspoons all-purpose flour
- 1⁄2 cup frozen whole kernel corn, thawed
- 1⁄4 cup red bell pepper, chopped
- 1⁄4 cup green chili, chopped
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 1⁄4 cup fresh cilantro, chopped (optional)
- 4 flour tortillas (6-inch diameter)
directions
- Cook the broccoli for 2 minutes in boiling water, drain; set aside--keep warm.
- Whisk the milk and flour in a small saucepan, cook over medium heat, 4-5 minutes, stirring frequently.
- Stir in the corn, bell pepper, chilies, salt and pepper.
- Remove from heat, then add cilantro, if desired.
- Spoon 1/4 of the vegetable mixture over HALF of one tortilla, stopping a 1/2-inch from the border, fold the other half over the mixture and press to seal.
- Repeat with the other 3 tortillas and vegetable mixture.
- Place the 4 quesadillas on a sprayed baking sheet and cook 8 minutes at 425°F, or until hot and bubbly.
- Serve immediately.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>