Kathryn's Snackin Quesadillas
(Bandera County)

3 tablespoons olive oil
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 yellow squash, sliced
1/2 cup chopped green onions
10 fresh spinach leaves
8 large flour tortillas*
1/2 pound mild cheddar cheese, grated
1/2 pound Monterey Jack cheese, grated
4-ounce container goat cheese crumbles
Salsa*
Guacamole*
(* see recipes below)

Heat 1 tablespoon oil in skillet over medium heat; add peppers and cook 2 minutes. Remove and repeat process. Add 1 tablespoon oil and squash and cook 2 minutes. Add remaining 1 tablespoon oil to onions and cook for 1 minute. Set aside. Cook spinach for 1 minute and set aside.

To make quesadillas, heat tortilla, set aside; heat second tortilla and sprinkle with cheeses. Place cooked vegetables on cheese tortilla and top with first tortilla. Repeat until all tortillas are used. Cook quesadillas in a skillet over medium heat 1 to 2 minutes or until crisp; turn over and cook until other side is crisp and filling is heated through. Cut quesadillas into wedges and serve with salsa or guacamole. Garnish with sweet peppers.

Yield: 4 large quesadillas, 16 servings.

Tortillas:

3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/8 cup shortening
3/4 cup water
additional flour

Rub flour, salt, baking powder and shortening together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth (about 2 minutes). Divide dough into 8 equal portions and shape into balls. Cover with plastic wrap and let dough rest for about 30 minutes. Roll out flat and cook in skillet over medium heat until done.

Salsa:

4 roma tomatoes, chopped
1/3 cup chopped green peppers
1/3 cup chopped yellow peppers
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
1 large clove garlic, minced
1 teaspoon olive oil
1/4 teaspoon salt
pinch black pepper
1/2 lime, juiced

Chop tomatoes, peppers, onions and cilantro into desired size. Mince garlic, then add to mixture. Add olive oil, salt and pepper and mix. Place in serving container and add lime juice.

Guacamole:

1 large avocado
1 small clove garlic, minced
salt and pepper to taste
1/2 lime, juiced
1/4 cup Picante Sauce

Mash avocado and add garlic. Add salt and pepper to taste. Then add lime juice and picante sauce and mix.


4H Recipe Index