Three-Cheese Vegetable Quesadillas
Nutrition Score per serving
(2 quesadillas/6 wedges) 261 calories
|1⁄2||c||part-skim mozzarella cheese, grated|
|1⁄2||c||feta cheese, crumbled|
|2||t||blue cheese, crumbled|
|2||medium tomatoes, diced|
|1||jalapeno pepper, seeded and diced|
|1||teaspoonn fresh oregano, or 1/2 teaspoon dried, chopped|
|3||T||fresh cilantro, chopped|
|8||8-inch flour or whole-wheat tortillas|
Combine cheeses in a bowl; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeño, garlic, and oregano. Cook 2 minutes, until fragrant, stirring frequently. Stir in cilantro. Remove vegetables from pan; set aside.
Return skillet to heat and add one tortilla. Top 1/2 of the 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 three wedges and serve warm.