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Three Cheese Quesadillas




Source of Recipe


Miraval


List of Ingredients




1 tablespoon crumbled feta cheese
1 tablespoon crumbled blue cheese
1/4 cup grated mozzarella cheese
1/2 teaspoon extra virgin olive oil
1 seeded and diced chile poblano or pasilla
1 seeded and diced jalapeno
1 garlic clove minced
1/2 tomato, diced
1 chopped green onion
1/2 cup chopped zucchini
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
3 large wrap tortilla (12 inch)

1/2 cup edamole (recipe follows)

½ cup three chili salsa (recipe follows)





Recipe



In a mixing bowl combine the three cheeses, cover and refrigerate until ready to use.

Heat a sauté pan over medium heat and lightly coat the bottom of the pan with the olive oil. Add the poblano, jalapeno, garlic, tomato, green onion, zucchini and oregano. Sauté for 2 minutes. Fold in the cilantro. Remove from heat.


Heat a large sauté pan over medium high heat add one tortilla cook 5 seconds turn over and sprinkle 2 tablespoons of the mixed cheeses and 2 tablespoons of sautéed vegetables on one side of tortilla ( in a half moon). Fold the tortilla over the filling and toast on each side for 1-2 minutes or until the cheese has melted. Remove the pan and repeat with remaining tortillas.

Cut each quesadilla into 8 pieces. Serve with edamole and three chili salsa







Edamole Dip

By Chef Bill Wavrin @ Miraval Life in Balance®


1/2 c shelled edamame (fresh soybeans) fresh or frozen
1/2 c peeled broccoli stalks
1 avocado, peeled and stoned, mashed in a medium bowl
1 chopped green onion
1/4 cup diced red onion
1 garlic clove, minced
1/2 jalapeno, minced
1 lime, juiced
1 medium tomato, diced
2 tablespoons minced fresh cilantro
Sea salt to taste

Heat 2 cups of water in a small saucepan. Add the edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears steam until soft about 5 minutes. Drain and set aside to cool


In a food processor puree the edamame and broccoli stems until smooth. Stir into the mashed avocado. Add remaining ingredients. Season to taste to with salt.



Three Chili Salsa


1/2 teaspoon extra virgin olive oil
1/2 onion, chopped
1 chile del arbol
2 chile anchos, seeded and stemmed
1 chile pasillo, seeded and stemmed
10 tomatillos, husks removed
1/2 cup water
2 garlic cloves
1/4 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
Sea salt to taste



Heat a medium sauté pan over medium heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion and chilies. Cook to toast the chilies about 3 minutes. Remove chilies from pan and add the tomatillos, water and garlic. Cook for 15 minutes to soften the tomatillos.



Place the tomatillos, chilies, cumin and cilantro into a blender. Pulse 10 seconds until salsa is chunky. Season to taste with salt.