Recipe: Vegetable Jalapeno Quesadilla
Ingredients
- 1 tablespoon margarine
- 1 cup green onion, chopped
- 1 cup fresh corn kernels (2 ears)
- 1 cup zucchini, unpeeled, diced
- 1 clove garlic, minced
- 1 large tomato, chopped
- 2 teaspoons Jalapeno, seeded, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh cilantro, minced
- 8 (8″) Flour tortillas
- 1 cup mozzarella, jack or cheddar cheese (or combination), shredded
- Garnish: salsa
Instructions
- Heat margarine in skillet over medium heat.
- Add onion, corn, zucchini and garlic; saute 30 seconds.
- Add tomato and jalapeno saute 4 minutes.
- Stir in lemon juice and cilantro; saute 3 minutes.
- Turn heat down to low to keep Warm.
- Place 1 tortilla in a nonstick skillet over medium heat; top with 1/4 cup cheese.
- Spoon 1/2 cup filling over cheese; top with another tortilla.
- Cook 3 minutes, pressing down with a spatula until cheese melts.
- Turn carefully; cook until thoroughly heated, about 1 minute.
- Repeat with remaining tortillas.
- Cut each into quarters and serve with salsa.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
