Three-Cheese Vegetable Quesadillas

Three-Cheese Vegetable Quesadillas

(Serves 4)




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




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.