| | Directions | | In large skillet, heat oil over medium heat. Add onion, jalapeno, garlic, tomato, green onion, zucchini, and corn. Cook, stirring often until vegetables start to soften, about 2 minutes. Add cilantro and pepper. Set aside in colander to drain over a bowl. Place tortillas in hot, dry medium skillet over medium heat or on a hot grill. Warm until pliable, then spoon two tablespoons each of the vegetables and cheese. Fold tortillas in half and toast for about 2 minutes on each side until quesadillas are lightly browned. Keep turning them in the pan until the tortilla is very hot and the filling melts. Meal Plan: Begin by preparing some quick-cooking brown rice and make a simple salad with fresh tomatoes and avocados. 6 Servings |
|
|
| Ingredients | | - |  | 1/2 teaspoon Olive Oil |
| - | | 1/2 cup diced red onion |
| - | | 1 teaspoon minced jalapeno pepper |
| - | | 1 clove garlic, minced |
| - | | 1/2 tomato, chopped (1/3 cup) (medium) |
| - | | 1 green onion, sliced |
| - | | 1 zucchini, chopped (1/2 cup) (medium) |
| - | | 1/2 cup corn kernels |
| - | | 1 tablespoon chopped fresh cilantro |
| - | | freshly ground black pepper to taste |
| - | | 6 corn tortillas |
| - | | 1/4 cup shredded cheddar or Monterrey Jack cheese |
| |
| |
