By Tish on August 05, 2002
"One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!"
Serving Size: 1 (517 g)
Servings Per Recipe: 4
"These were DELICIOUS! I loved the flavors, they were very Southwest. I left the jalapenos and the cheese separate, and added that as I made each one (I made full "pancake" quesadillas and cut them like pizzas, and added jalapenos only to those who like it HOT!) I also used butter on the tortillas instead of oil as I think it gives a better flavor. I did find an excess of bean-type filling and some cheese...this may call for extra tortillas!!!!"
"Very good! No oil needed. You can toast the tortillas (wheat are just as good) in a dry sauce pan. "
"Didn't have zucchini on hand, so used chopped, seeded tomatoes. Delish!"
"I can't believe I haven't rated this yet! We have made many times. This is the best! My husband has adopted this recipe as one of his specialty dishes. Very easy to prepare.Other than the following change, we follow the recipe exactly. We use butter instead of oil for the tortillas. Fresh corn is so much better to use instead of canned or frozen. IJMO. I am in the process of freezing corn right now so we can enjoy these this winter! I also have the makins' for them for this weekend. So much better than ones filled with meat! "