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S’mores Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

 
Summer isn’t summer without ooey, gooey S’mores! There is nothing better than sitting around a bonfire with some graham crackers, mallows, and Hershey bars. I love traditional S’mores, but I am always looking for fun and unique ways to enjoy S’mores. I love making S’mores Cookies, Mini S’mores Cookies, and S’mores Bars

When I saw TK member Tonya’s recipe for S’mores Pie, I knew it would be the perfect dessert for our summer BBQ. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

To make the pie you need the following ingredients: butter, sugar, an egg, vanilla, flour, graham cracker crumbs, baking powder, marshmallow creme, Hershey’s chocolate bars, mini marshmallows, and chocolate chips. 

Preheat the oven to 350°F and spray a 9″ pie pan with baking spray. Set aside. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

In a large bowl, beat the butter and sugar together until creamy and smooth. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Add the egg. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Add the vanilla extract and mix until combined. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Add in the flour. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour in the graham cracker crumbs. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Add the baking powder

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Mix until just combined. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Divide the dough in half and press half of the dough into the prepared pie pan. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Evenly spread the marshmallow cream over the bottom of the crust. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Place the Hershey chocolate squares over the marshmallow creme. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Place the mini marshmallows over the chocolate bars. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Carefully pat the remaining dough over the marshmallows. Some of the marshmallows will peek through and that’s ok. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Sprinkle the chocolate chips on top of the pie. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Bake the pie for 20 minutes or until lightly browned. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Let the pie cool completely and slice! 

The pie was a huge hit at our BBQ! Everyone loved it. A thick graham cracker/cookie crust filled with marshmallow creme, chocolate bars, more marshmallows, and topped with chocolate chips! How could they not have loved it? It was the perfect end to our meal! And it’s the perfect dessert for summer. 

 
 
 
Tasty Kitchen Blog: S'mores Pie. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Tonya of 4 Little Fergusons.

Gather around the bonfire or just gather around this S’mores Pie with a fork! It’s a winner! Thanks Tonya for the fabulous recipe! Visit her blog 4 Little Fergusons, where Tonya writes openly and honestly about faith, family and parenting—and food!

 
 

Printable Recipe

S’mores Pie

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

You will want S’more of this delicious pie! No bonfire necessary!

Ingredients

  • 1 stick Softened Butter
  • ½ cups White Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • 1 cup Graham Cracker Crumbs
  • 1 teaspoon Baking Powder
  • 7 ounces, weight Container Of Marshmallow Creme
  • 8 whole (1.55 Oz Bars) Hershey's Chocolate Bars, Unwrapped
  • 1 cup Marshmallows
  • ¼ cups Chocolate Chips

Preparation Instructions

Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.

Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate squares and place on top of the Marshmallow Creme. Place 1 cup of marshmallows on top.

Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack. Cool completely before cutting, or you will have a gooey mess. Not that I know …

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

 
I get asked all of the time what my favorite cookie is. I can never give a completely honest answer because I have more than one favorite. It just depends on my mood. I love all kinds of cookies—chocolate chip, snickerdoodlespeanut butter, oatmeal, lemon, chocolate, coconut … and the list goes on. There are too many good cookies out there so it’s really hard for me to narrow it down to one cookie. 

When I saw Monique’s recipe for Flourless Peanut Butter Oatmeal Chocolate Chip Cookies, I knew had to try them. Peanut butter, oatmeal, and chocolate chips all in one cookie! Yay! I love that this recipe combines three of my many favorite cookies. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

To make the cookies, you need the following ingredients: oats, baking soda, peanut butter, dark brown sugar, eggs, vanilla extract, and chocolate chips. I love that the ingredient list is so simple! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

First, mix together the oats and the baking soda in a small bowl. Note-you can use gluten-free oats to make gluten-free cookies. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

In the bowl of a stand mixer, add the creamy peanut butter. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the brown sugar. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Next, crack in the eggs. Make sure you omit the shell:) 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the vanilla extract. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Turn on the mixer and beat until smooth, about 3 minutes. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the dry ingredients and stir with a wooden spoon. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Stir in the chocolate chips. Try not to eat the dough at this step. It is hard, so if you cave in, I wont’ tell.

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Use a cookie scoop to form your cookie dough balls. You can roll the dough with your hands, but it is pretty sticky, so I opted for the scoop. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Place the cookie dough balls onto a baking sheet and lightly flatten with your hands. Bake for 9-11 minutes in a 350ºF oven. Remove cookies from the oven and let cool on the baking sheet for 2 minutes … if you can wait that long! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Grab a stack of cookies and start eating! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

These cookies are super soft and chewy. And I love that there is no butter or flour involved. No butter means I can eat more cookies, right? Please say yes. 

Thanks Monique for an awesome cookie recipe! This recipe is going on my favorite cookie list! 

Make sure you check out Monique’s amazing blog, Ambitious Kitchen, for more delicious recipes. 

 
 

Printable Recipe

See the full recipe post on Monique of Ambitious Kitchen’s site!
5.00 Mitt(s) 18 Rating(s)18 votes, average: 5.00 out of 518 votes, average: 5.00 out of 518 votes, average: 5.00 out of 518 votes, average: 5.00 out of 518 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 20

20

Description

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!

Ingredients

  • ⅔ cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • ⅔ cups Dark Brown Sugar
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • ⅔ cups Chocolate Chips

Preparation Instructions

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.

Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

Notes:
1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

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Greek Pizza

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

 
We love making homemade pizza. My husband Josh’s favorite pizza is his famous BBQ chicken deluxe pizza. He also likes sausage and pepperoni. He would eat the same three pizzas for the rest of his life, if I let him. I like to mix things up though. Pizza night shouldn’t be boring. A few of my favorites include our sweet potato kale pizza and our peach basil pizza. Josh always ends up loving my pizza creations, he just doesn’t like to admit it. 

I am always looking for new pizza ideas. When I saw Riley’s (My Daily Morsel) recipe for Greek Pizza, I told Josh it was a pizza night. I couldn’t wait to try this pizza. I love Greek salad and this pizza has all of the same fixin’s but in pizza form. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

To make the pizza, you will need the following ingredients: pizza dough, olive oil, mozzarella cheese, red onion, salt, pepper, cherry tomatoes, cucumber, kalamata olives, feta cheese, and tzatziki sauce. 

Preheat the oven to 500°F. If your oven can go even higher than that, go for it and set it to its maximum temperature.

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

While the oven is preheating, lightly flour your work surface and lay down the pizza dough. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Roll the dough out into a thin circle, about 15 inches in diameter. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Carefully transfer the dough to a large baking sheet or pizza stone. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Drizzle the olive oil over the top of the dough. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Sprinkle the mozzarella cheese on top of the dough. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Add the red onion and season with salt and pepper. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Bake for 12 to 15 minutes, until the crust is golden brown and all that wonderful cheese is melted. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Scatter the tomatoes, cucumber, olives, and feta cheese over the pizza. 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

To finish it off, drizzle tzatziki sauce over the top.

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Slice the pizza … 

 
 
 
Tasty Kitchen Blog: Greek Pizza. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Riley of My Daily Morsel.

Serve and enjoy! 

We loved this pizza. And when I say we, I mean we. Josh may love his meat pizzas, but he also loved this veggie Greek pizza. It is loaded with flavor. The toppings are fresh and the tzatziki sauce is a genius addition. We used our favorite tzatziki sauce recipe. It is super simple to make and goes so well with the Greek pizza. 

Thanks Riley for sharing your Greek Pizza recipe. We loved it and can’t wait to make it again. Make sure you visit My Daily Morsel for more tasty recipes. 

 
 

Printable Recipe

Greek Pizza

See the full recipe post on Riley - My Daily Morsel’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Greek-style tomato, cucumber, and feta pizza drizzled with tzatziki sauce.

Ingredients

  • 12 ounces, weight Pizza Dough
  • 2 Tablespoons Olive Oil
  • 1 cup Shredded Mozzarella Cheese
  • ½ whole Red Onion, Thinly Sliced
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 cup Quartered Cherry Tomatoes
  • ½ whole Hothouse Cucumber, Seeded And Diced
  • ½ cups Pitted Kalamata Olives, Sliced
  • ½ cups Crumbled Feta Cheese
  • ¾ cups Tzatziki Sauce

Preparation Instructions

Preheat the oven to 500°F, or as high as your oven will go. Place the pizza dough on a lightly floured work surface and roll out into a thin 15-inch circle. Transfer to a large baking sheet and drizzle the olive oil over the top.

Sprinkle the cheese and red onion slices evenly over the surface of the dough and season with salt and pepper. Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted. Remove from the oven and scatter the tomatoes, cucumber, olives, and feta cheese over the crust. Drizzle the tzatziki sauce over the top and serve.

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

Avatar of twopeasandtheirpod

Open-Faced Enchilada Veggie Quesadillas

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

 
I am always on the look out for quick and easy meal ideas. I love to cook but some nights I just want to make something that can be made quickly with ingredients we have on hand. Oh, and of course, I want it to taste good. One of my new favorites is TK member and fellow TK Blog contributor Amber’s recipe for Open-Faced Enchilada Veggie Quesadillas. I love making these for a quick lunch or weeknight dinner. I love that this recipe is easy, but I also love that it’s a combination of two of my favorite Mexican meals: enchiladas and quesadillas. 

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

To make these, you will need: flour tortillas, olive oil, onion, salt, pepper, bell peppers, enchilada sauce, black olives, Monterey Jack cheese, cilantro, and sour cream. 

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Preheat oven to 400ºF. On an ungreased baking sheet lightly sprayed with oil, place the tortillas and pierce all over with the tines of a fork.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Bake for 5-6 minutes. You want them to puff up and begin to turn golden brown. Remove and let cool but keep the oven on.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Grab a large skillet. Drizzle in the olive oil and heat over medium heat.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Add the onions, seasoning with salt and pepper to taste. Lower the heat to medium-low.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Cook over medium-low heat for 8-10 minutes, until onions turn translucent and begin to caramelize. Stir occasionally.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

When the onions are almost done, add the peppers.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Cook just until peppers begin to soften, then remove from heat.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Spoon enchilada sauce over the tortillas.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Spread the sauce evenly over the tortillas. 

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Top with the onions and veggies.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Add the olives. 

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Sprinkle on the cheese.  

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Place back in the oven for 5-6 more minutes, until the cheese has melted.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Remove from oven. Garnish with fresh cilantro and sour cream.

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Serve the quesadillas warm. 

 
 
 
Tasty Kitchen Blog: Open-Faced Enchilada Veggie Quesadillas. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Amber of Sprinkled with Flour.

Enjoy! 

If you are in the mood for Mexican, you have to make these Open Faced Veggie Quesadillas. The quesadillas are loaded with colorful veggies and melty cheese! And the sour cream adds the perfect amount of creaminess.  We like to cut the quesadillas into little triangles, like pizza. They are fun to make and eat! This is a great recipe for adults and the kiddos. 

Thanks Amber for a great recipe! Open Faced Veggie Quesadillas are a regular at our house! Make sure you visit Amber’s blog, Sprinkled with Flour, for beautiful photos and delicious recipes. 

 
 

Printable Recipe

Open Faced Enchilada Veggie Quesadillas

See the full recipe post on Amber {Sprinkled With Flour}’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Open Faced Enchilada Veggie Quesadillas.

Ingredients

  • 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.

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

Avatar of twopeasandtheirpod

Homemade Oreos with Peanut Butter

Posted by in Baking, Step-by-Step Recipes

  Oreos are good, homemade Oreos are better, and these Homemade Oreos with Peanut Butter are DEE-VINE! When I saw Half Baked Harvest’s recipe on Tasty Kitchen, I had to do a double take. I’ve made homemade Oreos before, but it never crossed my mind to add peanut butter to the mix. Genius! Tieghan adapted […]

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Quinoa Spinach Mac and Cheese

Posted by in Step-by-Step Recipes

  It is the new year and I know we’re supposed to be eating lots and lots of salad, but I just can’t get excited about salad for every meal. Don’t get me wrong, I love a good salad, but sometimes I want something more. Like this Quinoa Spinach Mac ‘n Cheese from Carrie Burrill. […]

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Brown Butter Snickerdoodle Cookies

Posted by in Baking, Step-by-Step Recipes

I always like to try a few new cookie recipes every season. I was looking for a festive holiday cookie recipe on Tasty Kitchen and stumbled upon Monique's recipe for Brown Butter Snickerdoodle Cookies. My…

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Pizza Nachos

Posted by in Step-by-Step Recipes

Football season is a fun one at our house. My husband and I both enjoy watching football. We don't always cheer for the same team (that is what makes it interesting) but we do agree that good food has to be a part of the football festivities.