Vegetable Quesadillas Recipe
Ingredients
| 1/4 cup each seeded and diced tomato and diced yellow or red bell pepper | ||
| Green onion | 2 Tablespoon, chopped | |
| Chopped parsley | 1 Teaspoon | |
| 2 flour tortillas (6-inch diameter each) | ||
| 1 1/2 ounces reduced-fat Monterey Jack cheese, 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.
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.
Chef
