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Zucchini Quesadillas

Ingredients:

  • 2 tablespoons olive oil
  • 1 zucchini (shredded)
  • ½ red bell pepper (finely chopped)
  • 1 small red onion (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 teaspoon ground cumin
  • ¼ cup chopped fresh cilantro
  • 1 large tomato (seeded and chopped)
  • Juice of 1 lime
  • ¼ teaspoon hot pepper sauce
  • 4 whole wheat or white flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • Salt and pepper


Procedures:

Cooking and preparation time: 20 minutes

Heat the oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, garlic and cumin. Cook for 5 minutes, or until all the vegetables are soft but not overcooked. Stir in the cilantro, salt, and pepper. Set aside. In a small bowl, combine the tomato, lime juice, chili powder and hot pepper sauce. Spread ¼ of the zucchini-mixture evenly over half of each tortilla. Sprinkle each with ¼ of the cheese.

Fold the tortillas in half. In a large skillet, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted. Cut the quesadillas into wedges and serve with the tomato mixture.

by GreenPan

 
 
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