Grape Salsa Quesadillas
Grape Salsa Quesadillas - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 cups- Seedless Red Flame Grapes
1/2 cup- Seeded Anaheim Chile (Use Jalapeno, Serrano, etc... for more heat)
3 TBS - Chopped Sweet Onion
3 TBS - Chopped Cilantro or Flat Leaf Parsley
1 1/2 tsp. - Minced Garlic
1/2 tsp. - Salt
1/2 tsp. - Dried Crushed Oregano
1 cup- Shredded Pepper Jack Cheese
For the Salsa- Combine all ingredients except for the cheese and tortilla in a food processor. Mix well. Drain off excess liquid in sieve for 10 minutes.
For the Quesadillas-= Sprinkle 2 TBS shredded cheese over 1/2 of a tortilla
and 1/4 cup of the salsa over the cheese.
Fold tortilla in half and spray with vegetable spray.
Heat in a skillet till browned, approx. 2 minutes. Turn and brown the other
Cut into thirds and garnish with sour cream.
"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy
"Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes..." - livie
"Wow, way too many ingredients for something so simple" - kim t.
"I've made this twice. Used Franks, a bit of Worcester and some red wine vinegar. Only 3 breasts, as this is for 2! Add a side of Mrs. Tt's Pierogies and a salad ... Great Meal! Will make again and may also change the ingredients! I love experimenting with flavors." - kim s.
"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.