Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresher version of the Mexican treat you love. Wait, there's more! Read the blog post about this recipe.
Provided by @MakeItYours
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
- Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place them back in the oven and cook for 3-5 more minutes, until the cheese has melted.
- Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.
- slightly adapted from http://tastykitchen.com/blog/2013/03/open-faced-enchilada-veggie-quesadillas/
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love