Confetti Quesadillas with Cilantro Yogurt Dip 

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Serves: 6 person(s)

Preparation Time: 5 mins
Cooking Time: 20 mins
Extra Time: 1 hr (if straining yogurt)

Celebrate or cheer on your favorite team with this simple-to-make recipe. Olé!

Suggestions:

Strained yogurt is similar to sour cream, has a light tang, and blends nicely with cilantro. Goes well with chili and other spicy dishes.

Ingredients:

12 (6-inch) soft corn tortillas

1 cup (4 oz) shredded low-fat Monterey Jack cheese (1%)

1 cup (4 oz) shredded low-fat Colby cheese (1%)

1/2 cup fresh corn kernels or black beans, rinsed and drained

1/2 cup coarsely chopped cilantro

1 red bell pepper,finely minced

1 jalapeño pepper, finely minced

2 cup nonfat plain yogurt (or pre-strained nonfat plain yogurt, such as Fage Total 0% Greek yogurt) (for dip) *

1/4 cup finely minced cilantro (extra, for dip)

1/2 tsp salt (for dip)

Directions:

QUESADILLAS: Preheat large skillet over low heat.

Line up six tortillas. Divide cheese, corn (or black beans), cilantro, bell pepper, and jalapeño pepper 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.

Cut into wedges and serve. Repeat with remaining quesadillas. Serve each wedge with a dollop of cilantro yogurt “sour cream.”

CILANTRO YOGURT DIP (makes about 1 1/2 cups):

* If using unstrained yogurt: Strain yogurt by lining 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 strained yogurt to small mixing bowl; stir in salt and cilantro.

* If using strained yogurt: In a small mixing bowl, add yogurt; stir in salt and cilantro.

Author:

Recipe courtesy of 3-A-Day of Dairy
3-A-Day of Dairy