Name: Confetti Quesadillas with Cilantro Yogurt Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: Corn Tortillas; Shredded Low-Fat Monterey Jack cheese; Shredded Low-Fat Colby Cheese; Corn Kernels; Cilantro; Red Bell Pepper; Jalapeño Pepper; Fat-Free Plain Yogurt; Cilantro; Salt

Confetti Quesadillas with Cilantro Yogurt Dip

5min

Prep time

20min

Cook time

Servings

Ingredients:

12 corn tortillas

1 cup shredded low-fat monterey jack cheese, 4-ounce

1 cup shredded low-fat colby cheese, 4-ounce

1/2 cup corn kernels, or black beans

1/2 cup cilantro, coarsely chopped

1 red bell pepper, finely minced

1 jalapeño pepper, finely minced

For Cilantro Yogurt Dip

2 cups fat-free plain yogurt

1/4 cup cilantro, finely minced

1/2 teaspoon salt

Directions:

Preheat large skillet over low heat. Line up six tortillas.
Divide cheese, corn, cilantro and peppers 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.” Makes six.

For Cilantro Yogurt Dip

Line 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 to small mixing bowl; stir in salt and cilantro. Makes about 1 1/2 cups.

Note:

Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.

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Confetti Quesadillas with Cilantro Yogurt Dip

Ingredients:

For Cilantro Yogurt Dip

Directions:

For Cilantro Yogurt Dip

Note:

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Nutrition Information

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