Confetti Quesadillas with Cilantro Yogurt Dip
Celebrate or cheer on your favorite team with this simple-to-make recipe. Olé!
Preparation Time: 5 mins
Cooking Time: 20 mins
Extra Time: 1 hr
(if straining yogurt)
Yield: 6 x quesadillas
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 strained nonfat yogurt, such as nonfat plain Greek yogurt (or nonfat plain 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 Greek/strained yogurt: In a small mixing bowl, add yogurt; stir in salt and cilantro.
* If using unstrained yogurt (non-Greek 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.
Tips:
Strained yogurt (such as Greek yogurt) is similar to sour cream, has a light tang, and blends nicely with cilantro. Goes well with chili and other spicy dishes.