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Three-Cheese Vegetable Quesadillas




Source of Recipe


SHAPE Magazine


Recipe Introduction


Three-Cheese Vegetable Quesadillas are loaded with calcium and the cancer-fighting antioxidants vitamin C and lycopene. From Bill Wavrin, Executive Chef Rancho La Puerta, Tecate, Mexico





List of Ingredients




1/2 cup grated part-skim mozzarella cheese
1/2 cup crumbled feta cheese
2 tspn crumbled blue cheese
1 tspn olive oil
2 medium tomatoes, diced
6 scallions, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 tspn chopped fresh oregano, or 1/2 teaspoon dried
3 tbsp chopped fresh cilantro
8 8 8-inch flour or whole-wheat tortillas


Recipe



Combine cheeses in a bowl; set aside.

Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeño, garlic and oregano and cook 2 minutes, until fragrant, stirring frequently. Stir in cilantro. Remove vegetables from pan; set aside.

Return skillet to heat and add 1 tortilla. Top 1/2 of tortilla with 2 tablespoons each of cheese mixture and vegetable mixture. Fold over untopped side and cook 1 minute per side, until cheese melts. Remove from pan and cover with foil to keep warm. Cut each quesadilla into 3 wedges and serve warm.