Name: Three Cheese Veggie Quesadillas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 16 servings
Cuisine: mexican
Ingredients: 4 tablespoons feta cheese, drained and crumbled; 4 tablespoons grated part skim mozzarella cheese; 1 tablespoon crumbled bleu cheese; 1 teaspoon olive oil; 1 jalapeno, minced; 1 clove garlic, minced; 1/2 tomato, diced; 1 scallion, sliced; 1/2 zucchini, cubed; 1 teaspoon chopped fresh oregano leaves; 2 tablespoons coarsely chopped fresh cilantro leaves; 4 (10-inch) flour tortillas; 1 cup chopped fresh spinach; 1 cup washed and chopped Swiss chard

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.

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Three Cheese Veggie Quesadillas

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