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3 Cheese Vegetable Quesadillas




Source of Recipe


Internet


List of Ingredients




1/4 cup crumbled feta cheese
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon crumbled blue cheese
1/2 teaspoon olive oil
1 jalapeno pepper, seeded, diced
1 garlic clove, minced
1/2 medium-size tomato, diced
1 scallion, diced
1/2 medium-size zucchini, cubed
1 teaspoon chopped fresh oregano
2 tablespoons coarsely chopped fresh cilantro
Six 10-inch flour tortillas


Recipe



In small bowl, mix cheeses. In medium-size skillet or saute pan, heat oil over medium heat. Add jalapeno, garlic, tomato, scallion, zucchini and oregano; cook, stirring, until fragrant, about 2 minutes. Gently stir in cilantro; set aside. Lay tortilla in medium-size saute pan. Set over medium heat or on hot grill; spoon 2 tablespoons of vegetable mixture and 2 tablespoons of cheese mixture over half of tortilla. Fold tortilla in half; toast each side until cheese starts to melt, about 1 to 2 minutes. Set aside, covered, to keep warm. Repeat with remaining tortillas and remaining filling. Cut each tortilla into thirds; arrange on serving plate garnished with cilantro, if desired. Serve hot. Makes 6 servings or 18 appetizers.