3-Cheese and Vegetable Quesadillas
Prepared in: Salton Santa Fe Quesadilla Maker
Makes 6 servings.
1/4 cup Monterey Jack cheese
1/4 cup cheddar cheese
1/8 cup crumbled goat cheese (feta)
1/2 teaspoon olive oil
1 jalepeño pepper, seeded and diced
2 cloves garlic, minced
1/2 medium tomato, diced
1 scallion diced
1/2 medium zucchini, in small cubes
2 tablespoons chopped fresh cilantro
6 10" tortillas
fresh cilantro spring, for garnish
In a small bowl, mix the cheeses.
In a medium sauté pan or skillet, heat the oil over medium heat and add the jalapeño, garlic, tomato, scallion, and zucchini and cook for about 2 minutes, stirring occasionally. Gently stir in the cilantro, then remove from heat and set aside.
Lay a tortilla in a medium fry pan over medium heat and spoon 2 tablespoons of the cheese mixture and two tablespoons of the vegetable mixture onto it. Fold the tortilla in half and toast each side for about 1-2 minutes, just until the cheese starts to melt. Set aside and keep warm while you make the other quesadillas. Serve hot, garnished with the sprigs of cilantro.
Source: QVC’s Bob Bowersox from 2004 (accessed on Archive.org)