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Vegetable Quesadillas

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Ingredients
  Seeded diced tomato 1⁄4 Cup (4 tbs)
  Diced bell pepper 1⁄4 Cup (4 tbs) (Red Or Yellow Variety)
  Chopped scallion 2 Tablespoon (Green Onion)
  Seeded chopped hot chili peppers 1 Teaspoon
  Chopped fresh cilantro/Italian flat-leaf parsley 1 Teaspoon (Chinese Parsley)
  6 inch flour tortillas 2
  Low fat monterey jack cheese 1 1⁄2 Ounce, shredded
  Vegetable oil 1 Teaspoon
Directions

1. In small mixing bowl combine tomato, bell pepper, scallion, chili pepper, and cilantro; set aside.
2. In 10-inch nonstick skillet cook 1 tortilla over medium heat until flexible, about 1 minute on each side. Transfer tortilla to a plate.
3. Top half of tortilla with half of the cheese and then with half of the vegetable mixture; fold tortilla in half to cover filling. Repeat procedure with remaining tortilla, cheese, and vegetable mixture.
4. In same skillet heat oil; add tortillas and cook until cheese is melted, 1 to 2 minutes on each side. Cut each tortilla in half.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Melted
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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