Saturday, July 3, 2010

Cookin’ Greens Quesadilla

4 ½ cups (1.08 L) Cookin’ Greens™ Designer Mix
1 cup (240 mL) corn niblets
2 tsp (10 ml) sea salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) crushed garlic
1 tsp (5 ml) crushed chili flakes
12 small flour tortillas (plain, whole wheat or multigrain)
¾ cup (180 mL) refried beans (low fat preferred)
9 oz (256 g) Tex Mex cheese blend
For Dipping: Salsa, Sour Cream and Guacamole

Combine the greens with corn, salt, olive oil, garlic and crushed chili flakes.
Lay 6 tortillas on a flat surface. Spread each with 2 tbsp (30 mL) refried beans.
Top the beans with ¾ cup (180 mL) greens mixture then 1 ½ oz (43 g) cheese. Cover the mixture with the other 6 tortillas. 
Grill on oiled barbecue over medium heat until lightly browned on both sides and the vegetables are heated through.
Cut in wedges and serve with salsa, guacamole and sour cream for dipping.

Healthy Choice: Use whole wheat or multigrain tortillas, low fat refried beans and lower fat cheese blend.

The Cookin’ Greens™ Team

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