Three-Cheese Vegetable Quesadillas
(Serves 4)
Ingredients:
½ Cup Grated Part-Skim Mozzarella Cheese
½ Cup Grated Monterey Jack Cheese
¼ Cup Grated Low Fat Cheddar Cheese
1 Teaspoon Olive Oil
2 Medium Tomatoes, Diced
6 Scallions, Diced
1 Jalapeno Pepper, seeded and diced
2 Gloves Garlic, Minced
1 Teaspoon Chopped Fresh Oregano or ½ teaspoon dried
3 Tablespoons Chopped Fresh Cilantro
8 Whole-Wheat Tortillas
Directions:
Combine cheeses in a bowl; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeno, 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 ½ 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.
