Mexican Recipes
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Ingredients
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| 1 |
Yellow bell pepper, seeded and finely chopped |
1 |
| 2 |
Zucchini, halved lengthwise and thinly sliced |
1 |
| 3 |
Scallion, thinly sliced |
2 |
| 4 |
Tomatoes, chopped |
2 |
| 5 |
Fresh cilantro leaves, finely chopped |
2 tablespoons |
| 6 |
Jalapeno pepper, seeded and chopped |
1 |
| 7 |
Queso-blanco or Monterey jack cheese, shredded |
1/2 cup |
| 8 |
Flour tortillas, warmed |
2 |
| 9 |
Salt |
to taste |
| 10 |
Freshly ground black pepper |
to taste |
| Method |
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In a large bowl, mix in together the tomatoes, zucchini, bell pepper,
scallion, jalapeno and chopped cilantro in a bowl. Season it with
salt and pepper. Warm tortillas in a dry skillet for 1 minute. Scatter
the 1 1/2 cups of tomato mixture over one of the tortilla, add the cheese
and top with the remaining tortilla. Now cook it , by turning once, with
a spatula, until the tomato mixture is hot and the cheese is melted, for
about 2 minutes on each side. Cut the quesadillas in wedges and serve,
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| Servings -2 |
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| Introduction
of the dish |
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A quesadilla is a Mexican cheese sandwich. This makes a
super satisfying, quick and easy snack.
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