February 6, 2013
Are ya still a bit bloated from all the game day face stuffing? How about a tasty recipe full of veggies to even it out a bit?
Oh, okay...this recipe does have it's fair share of melted cheese, so it's technically not HEALTHY per se....but let's just say the veggies cancel out the cheese.
Good. I'm glad we agree.
I opened my fridge today and came face to face with a sad little jar of my leftover Slow Cooker Chipotle Enchilada Sauce. It was staring at me...all lonely...saying, "eat me."
What? Like you don't ever talk to the inhabitants of your fridge?
There wasn't enough left for a meal, and just enough that I couldn't throw it away, so this girl got to experimenting. A few butchered veggies later and I'm chomping away on what I like to call the Open Faced Enchilada Veggie Quesadilla. A layer of smoky chipotle enchilada sauce topped with caramelized onions, sauteed veggies and melty cheese, this is another great way to use my Slow Cooker Enchilada Sauce. Cut these up into individual slices and you've got yourself a great appetizer too.
Hmmm...I think I know what I'm adding to next year's Superbowl menu.
Open Faced Veggie Quesadillas
Yield: 4 Printable Recipe
1 onion, thinly sliced
2 tbsp olive oil
salt, to taste
pepper, to taste
4 flour tortillas
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup diced olives (green or black)
1/4 cup Chipotle Enchilada Sauce
1 cup shredded monteray jack cheese
1/4 cup chopped fresh cilantro
sour cream, for garnish
Preheat oven to 400 F. Place tortillas on a baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove from heat.
Spoon about 1-2 tablespoons of enchilada sauce over the baked tortillas. Top with the onions, veggies, diced olives and cheese. Place back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream. Enjoy!
Linked up to What's Cookin Wednesday from Buns In My Oven.