Three-Cheese Vegetable Quesadillas
Serves: 4
Created by Executive Chef Bill Wavrin, who heads the kitchen at Rancho La Puerta, in Tecate, Mexico is loaded with calcium and the cancer-fighting antioxidants vitamin C and lycopene.
Ingredients
| 1/2 cup | part-skim mozzarella cheese, grated |
| 1/2 cup | feta cheese, crumbled |
| 2 tspn | blue cheese, crumbled |
| 1 tspn | olive oil |
| 2 | medium tomatoes, diced |
| 6 | scallions, diced |
| 1 | jalapeno pepper, seeded and diced |
| 2 | cloves garlic, minced |
| 1 tspn | fresh oregano, or 1/2 teaspoon dried, chopped |
| 3 tbsp | fresh cilantro, chopped |
| 8 | 8-inch flour or whole-wheat tortillas |
Directions
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.
