Spice up your sum­mer with sa­vory que­sadil­las

Stanstead Journal - - FRONT PAGE -

(NC)— Search­ing for a tasty lunch or a light sup­per? Th­ese que­sadil­las will hit the spot and are ready in a snap – es­pe­cially when you use cheese that is al­ready shred­ded. For ad­di­tional recipes, plus a chance to win $10,000 in prizes, take a look at: fb.com/ sa­puto.ca.

Easy, Breezy and Cheesy Que­sadil­las

Prepa­ra­tion: 5 to 10 min­utes Cook­ing: 25 min­utes Makes 6 serv­ings

In­gre­di­ents:

1 onion, diced 1 red pep­per, seeded and diced 1 green pep­per, seeded and diced 6 tor­tillas, medium-sized 1 tbsp (15 ml) canola oil 4 cups (1,000 ml) Sa­puto Moz­zarel­lis­sima or Taco Na­cho shred­ded cheese (sour cream and salsa are op­tional)

Direc­tions:

Heat oil in a large skil­let over medium-high heat. Add onion and pep­pers, stir­ring for 4 to 8 min­utes un­til veg­eta­bles are ten­der and lightly browned. Re­move veg­eta­bles from pan and set aside. Lightly coat one side of a tor­tilla with canola oil and place oil side down in a skil­let over medium heat. Add 2/3 cup of the Taco Na­cho cheese evenly on the tor­tilla, fol­lowed by 1/3 of the veg­etable mix­ture. Next, layer 2/3 cup of Moz­zarel­lis­sima cheese evenly over top of the veg­eta­bles. Place a sec­ond tor­tilla on top and brush lightly with oil. Cook que­sadilla for 4 to 6 min­utes, flip­ping once, un­til cheese is melted and tor­tillas are lightly browned. Re­peat with re­main­ing in­gre­di­ents. Cut each que­sadilla into eight pieces, and serve warm with sour cream and salsa.

Tip: Add chopped cilantro or serve gua­camole and lime on the side for an ex­tra flavour kick. www.news­canada.com

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