Confetti Quesadillas with Cilantro Yogurt Dip
Quesadillas are quick to prepare and easy to clean up. Chop the vegetables and mix up the dip ahead of time to save a little more time on a busy weeknight.
Makes 6 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
12 soft corn tortillas
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
½ cup fresh corn kernels or black beans
½ cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeno pepper, finely minced
Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas and 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 dip.