Veggie Quesadillas
1 cup SilverLeaf's Garlic Salsa - your choice of heat level
1 can black beans, rinsed and drained
1 zucchini, shredded (can substituted with other vegetables i.e. other varieties of squash, carrots, cabbage, sweet peppers)
flour tortillas (about 12)
3/4 c. shredded Monterey Jack cheese
In medium bowl, combine SilverLeaf Salsa, beans and zucchini. Spread 1/6 of the mixture over each of 6 tortillas. Top each portion with 2 tablespoons cheese over each tortilla.
Heat an 8" to 10" non-stick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about one minute on each side.
Cut each quesadilla into quarters and serve immediately.
This easy basic recipe is very flexible.
Kathy Miller, Houston, TX
