In the mood for Mexican food but don’t want to eat out? This quesadilla recipe brings you a delicious, healthy Mexican meal without going over your budget (just $0.43 per serving). For an even more authentic taste, garnish with sour cream, lime or cilantro.
- ½ red or green pepper, seeded and cut in bite-size strips
- ½ medium onion, thinly sliced
- 1 fresh serrano pepper, thinly sliced (optional)
- 2 teaspoons vegetable oil
- 4 (6-inch) white corn tortillas
- nonstick cooking spray
- ½ cup shredded Monterey Jack cheese (2 ounces)
- 1 tomato, thinly sliced, reserve 2 slices
- 1 tablespoon fresh cilantro
- Heat oil in a large skillet.
- Add green or red pepper, onion and serrano pepper. Cook 3-5 minutes until vegetables start to become tender. Remove from heat.
- Spray one side of each tortilla with cooking spray.
- Turn two of the tortillas to the uncoated side and cover with ½ of the cheese. Cover with onion mixture, tomato slices, 1 tablespoon cilantro and the rest of the cheese. Top with remaining tortillas, coated side up.
- Heat a large skillet or griddle. Cook quesadillas until cheese melts and tortillas are light browned (about 4-5 minutes).
- Cut each quesadilla into 4 wedges.
- Serve warm. Garnish with sour cream, lime and cilantro, if desired.
