Open Faced Enchilada Veggie Quesadillas

By raegrifftie

Ingredients

• 4 whole Flour Tortillas
• 2 Tablespoons Olive Oil
• 1 whole Onion, Thinly Sliced
• 1/4 teaspoons Salt To Taste
• 1/8 teaspoons Black Pepper To Taste
• 1/2 cups Green Bell Pepper, Diced
• 1/2 cups Yellow Bell Pepper, Diced
• 1/2 cups Red Bell Pepper, Diced
• 1/4 cups Enchilada Sauce
• 1/2 cups Black Olives, Chopped
• 1 cup Shredded Monterey Jack Cheese
• 1/4 cups Fresh Cilantro, Chopped
• 1/4 cups Sour Cream For Garnish

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from tastykitchen.com

Preparation

Step 1

Preparation Instructions

Preheat oven to 400 F. Place tortillas on an ungreased 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. Keep the oven on.

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 skillet from heat.

Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it 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.