- Level: Intermediate
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 16 servings
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.
