Confetti Quesadillas

Confetti Quesadillas 

Quesadilla Ingredients:

  • 12 Tortillas, corn or whole wheat
  • 1 Cup Monterey Jack Cheese, shredded
  • 1 Cup Colby Jack Cheese, shredded
  • 1/2 Cup Corn
  • 1/2 Cup Cilantro, chopped
  • 1 Red Bell Pepper, minced
  • 1 Jalapeno Pepper, minced (optional)
  • 1/2 Cup Low Sodium Black Beans 

Dip Ingredients:

  • 2 Cups Fat-Free, plain greek yogurt
  • 1 Cup Cilantro, finely chopped (loosely packed)
  • 1 tsp. Cumin

 

Directions: 

  1. Pour out excess liquid from greek yogurt to achieve thicker consistency. 
  2. In small bowl, mix yogurt, 1 cup loosely packed cilantro and cumin; Set aside. 
  3. Preheat large skillet over low heat. To build quesadillas start with 1 tortilla, then add cheese, corn, cilantro, beans and peppers. Top with second tortilla and let cook until cheese in melted and ingredients are warmed through, flipping halfway through. 
  4. Repeat for remaining quesadillas. Serve with cilantro yogurt dip. 

*Recipe adapted from Midwest Dairy Association

Crunchy Enchilada Casserole

Crunchy Enchilada Casserole

Ingredients: 

  • 1 Lb. Ground Beef
  • 16 Oz. Can Refried Beans
  • 8 Oz. Bottle Taco Sauce
  • 1 Bag Tortilla Chips
  • 2 Cups Shredded Mexican Style or Cheddar Cheese 

Directions:

  1. Preheat oven to 375ºF
  2. Brown ground beef in large skillet; drain. Stir in beans and taco sauce; mix well. 
  3. Place generous layer of tortilla chips into ungreased baking dish. Top with meat mixture; cover and bake for 25 min. 
  4. Remove from oven, top with another layer of chips, and cover with cheese. Bake additional 10 minutes or until cheese is melted. 
  5. Serve hot.