Santa Fe Veggie Quesadilla

Shredded cheese, whole kernel corn, red bell pepper, black beans, and green onions highlight these quesadillas. Serve warm with salsa.

Ingredients -

1 Flour Tortilla (12 inch)
3/4 Cup Shredded Cheddar/Monterey Jack Cheese Blend (12 inch)
1/2 Cup Whole Kernel Corn (drained)
1/2 Cup Red Bell Pepper (diced)
1/2 Cup Black Beans (drained)
1 Green Onion (chopped)

Preparation:

1. Prepare a lightly oiled large skillet over medium heat.

2. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.

3. Allow the tortilla to heat on one side for 1 minute.

4. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered.

5. Top the cheese with corn, red bell pepper, black beans and green onion.

6. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board.

7. Slice into 8 wedges and serve warm.

Cooking Tip

Steaming Asparagus

Choose asparagus stalks of similar length and thickness so they will finish cooking at the same time. Place a small amount of water in the bottom of a pan. Place asparagus in metal steamer and bring the water to a boil. Cover and cook until asparagus turns bright green.

Cooking Tip

Storing Mushrooms

Leave mushrooms in their original containers or place them in a brown paper bag. Do not wash them or store in plastic.