---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Corn and Asparagus Quesadillas
  Categories: Breads, Dips, Sandwiches, S_living, Main dish
       Yield: 4 Servings
  
 --------------------------------NORMA WRENN--------------------------------
       8    (8") flour tortillas
       3 c  Sargento Fancy Supreme
            Colby-Jack Cheese
     1/2 c  Chopped Vidalia or other
            Sweet onion
   1 1/2 c  Fresh thin asparagus (about
            9 to 10 stalks); cut into
            1-inch pieces
       1 c  Fresh or frozen; thawed
            Whole kernel corn
       2 lb Cooked shrimp (optional_
            Toppings:  sliced avocado,
            Commecial salsa, sour cream
  
   Place 4 tortillas on 2 ungreased baking sheets.
   Sprinkle each evenly with cheese, onion, asparagus,
   corn and shrimp, if desired. Top with remaining
   tortillas. Bake at 450 degrees for 8 to 12 minutes or
   until tortillas are slightly crisp and cheese is
   melted.
   
   To serve, cut quesadillas into quarters; serve with
   desired toppings: Turkey, Beef, Chicken, Hot Sauce.  4
   to 8 servings
   
   Source:  Southern Living Cooking School
  
 -----

Plain Text Version of This Recipe for Printing or Saving