Friday July 19th 2019

Vegetable Jalapeno Quesadilla

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Rating: 4.0/5 (2 votes cast)

Recipe: Vegetable Jalapeno Quesadilla


  • 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


  1. Heat margarine in skillet over medium heat.
  2. Add onion, corn, zucchini and garlic; saute 30 seconds.
  3. Add tomato and jalapeno saute 4 minutes.
  4. Stir in lemon juice and cilantro; saute 3 minutes.
  5. Turn heat down to low to keep Warm.
  6. Place 1 tortilla in a nonstick skillet over medium heat; top with 1/4 cup cheese.
  7. Spoon 1/2 cup filling over cheese; top with another tortilla.
  8. Cook 3 minutes, pressing down with a spatula until cheese melts.
  9. Turn carefully; cook until thoroughly heated, about 1 minute.
  10. Repeat with remaining tortillas.
  11. 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


Vegetable Jalapeno Quesadilla, 4.0 out of 5 based on 2 ratings
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