Open Faced Enchilada Veggie Quesadillas.



4 whole Flour Tortillas
2 Tablespoons Olive Oil
1 whole Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
½ cups Green Bell Pepper, Diced
½ cups Yellow Bell Pepper, Diced
½ cups Red Bell Pepper, Diced
¼ cups Enchilada Sauce
½ cups Black Olives, Chopped
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
¼ cups Sour Cream For Garnish

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.

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