Three-Cheese Vegetable Quesadillas
Hand-crafted by an expert chef, this Mexican dish is loaded with calcium and disease-fighting antioxidants.
- 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
- Combine cheeses in a bowl; set aside.
- 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.
- 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.
- Recipe courtesy of Bill Wavrin, Executive Chef at Rancho La Puerta, in Tecate, Mexico.
- Nutritional information is based on using flour tortillas.
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