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Three-Cheese Vegetable Quesadillas

Three-Cheese Vegetable Quesadillas


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


  1. Combine cheeses in a bowl; set aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeno, garlic, and oregano. Cook 2 minutes, until fragrant, stirring frequently. Stir in cilantro. Remove vegetables from pan; set aside.
  3. 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.
  4. Remove from pan and cover with foil to keep warm. Cut each quesadilla into three wedges and serve warm.


  • Recipe courtesy of Bill Wavrin, Executive Chef at Rancho La Puerta, in Tecate, Mexico.


  • Nutritional information is based on using flour tortillas.

Nutrition Information

Per serving: 407 kcal cal., 15 g fat (6 g sat. fat), 899 mg sodium, 4 g fiber, 5 g sugar, 15 g pro., 352 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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