Recipe courtesy of Bill Wavrin
Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
16 servings
Level:
Intermediate

Ingredients

Directions

In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.

In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.

Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Veg-Head Three-Bean Chili

Recipe courtesy of Rachael Ray

Cheese Fondue

Recipe courtesy of Tyler Florence

Cheese Boat

Recipe courtesy of Trisha Yearwood

Cheese Grits

Recipe courtesy of Alton Brown

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword