Vegetable Quesadillas Recipe

  • 1/2 teaspoon Olive Oil
  • 1/2 cup diced red onion
  • 1 teaspoon minced jalapeno pepper
  • 1 clove garlic, minced
  • 1/2 tomato, chopped (1/3 cup) (medium)
  • 1 green onion, sliced
  • 1 zucchini, chopped (1/2 cup) (medium)
  • 1/2 cup corn kernels
  • 1 tablespoon chopped fresh cilantro
  • freshly ground black pepper to taste
  • 6 corn tortillas
  • 1/4 cup shredded cheddar or Monterrey Jack cheese
In large skillet, heat oil over medium heat. Add onion, jalapeno, garlic, tomato, green onion, zucchini, and corn. Cook, stirring often until vegetables start to soften, about 2 minutes. Add cilantro and pepper. Set aside in colander to drain over a bowl.

Place tortillas in hot, dry medium skillet over medium heat or on a hot grill. Warm until pliable, then spoon two tablespoons each of the vegetables and cheese. Fold tortillas in half and toast for about 2 minutes on each side until quesadillas are lightly browned. Keep turning them in the pan until the tortilla is very hot and the filling melts.

Meal Plan: Begin by preparing some quick-cooking brown rice and make a simple salad with fresh tomatoes and avocados.

6 Servings

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