My sister came up with easy recipe that can be served as a main course or an appetizer. People are surprised by the combination of chicken, apples, tomatoes and corn inside the crispy tortillas, but they love it.
—Stacia Slagle of Maysville, Missouri
"I came up with these crispy quesadillas because my family found breakfast burritos too messy," says Terri Capps of Witchita, Kansas. "They're fast to fix, fun to eat, filling and healthy...and you can add or subtract ingredients to fit individual tastes."
"I got the idea for this recipe from a restaurant I used to frequent when I was in school," relates Shari Johnson of Green Bay, Wisconsin. "The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown.
Broccoli, sweet red peppers and garlic take center stage in this staple from Shannon Wade. She uses the microwave in her Kansas City, Kansas kitchen to streamline preparation. Try the quesadillas as appetizers or as light supper.
My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos.
“With onions, apples and cheese, these quesadillas are a surprising change from typical versions,” reports Heather Kahn Gisi of San Dimas, California. “They have sweet and savory flavors I just love. I cut them into quarters and serve them for brunch along with scrambled eggs and fresh fruit,” she notes.
A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.