Low Fat Veggie Quesadillas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 cup grated part-skim mozzerella cheese
1/2 cup crumbled feta cheese
2 tsp. crumbled blue cheese
1 tsp. olive oil
2 medium tomatoes, diced
6 scallions, diced
1-2 jalapeno chiles, seeded and diced
2 cloves garlic
1 tsp. chopped fresh oregano, or 1/2 tsp. dried
3 Tbsp. chopped fresh cilantro
Instructions:
Combine the cheeses in a bowl and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, scallions, jalapeno, garlic and oregano, and cook for 2 minutes, until fragrant, stirring frequently. Stir in the cilantro. Remove the vegetables from the pan and set aside.
Return the skillet to the heat and add 1 tortilla. Top 1/2 of the tortilla with 2 Tbsp. of the cheese mixture and 2 Tbsp. of the vegetable mixture, then fold over the tortilla. Cook for about 1 minute on each side, until the cheese melts and the tortilla is lightly brown. Remove the quesadillas from the pan and cover with foil to keep warm. Cut each into 3 wedges and serve warm.
2 quesadillas = 261 calories, 8.5 grams of fat.