Vegetable Quesadillas

11 ingredients
8 steps

Ingredients

  • 2 cups small broccoli florets
  • 1 12 cups skim milk
  • 13 cup all-purpose flour, plus
  • 2 teaspoons all-purpose flour
  • 12 cup frozen whole kernel corn, thawed
  • 14 cup red bell pepper, chopped
  • 14 cup green chili, chopped
  • 12 teaspoon salt
  • 18 teaspoon ground red pepper
  • 14 cup fresh cilantro, chopped (optional)
  • 4 flour tortillas (6-inch diameter)

Directions

  1. 1
    Cook the broccoli for 2 minutes in boiling water, drain; set aside--keep warm.
  2. 2
    Whisk the milk and flour in a small saucepan, cook over medium heat, 4-5 minutes, stirring frequently.
  3. 3
    Stir in the corn, bell pepper, chilies, salt and pepper.
  4. 4
    Remove from heat, then add cilantro, if desired.
  5. 5
    Spoon 1/4 of the vegetable mixture over HALF of one tortilla, stopping a 1/2-inch from the border, fold the other half over the mixture and press to seal.
  6. 6
    Repeat with the other 3 tortillas and vegetable mixture.
  7. 7
    Place the 4 quesadillas on a sprayed baking sheet and cook 8 minutes at 425F, or until hot and bubbly.
  8. 8
    Serve immediately.

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