Easy Brunch Mexican Quesadillas |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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EASY MEXICAN BRUNCH QUESADILLAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Haddox Estate in Austin, Texas in 1992. Ingredients:
2 plum tomatoes quartered lengthwise and thinly sliced |
1 small zucchini quartered lengthwise and thinly sliced |
1/3 yellow pepper diced |
2 scallions thinly sliced |
1 jalapeno pepper seeded and minced |
1 tablespoon fresh coriander leaves |
2 teaspoons lime juice |
1/4 teaspoon finely grated lime zest |
1/8 teaspoon cayenne pepper |
1/8 teaspoon salt |
2 flour tortillas |
1/2 cup pepper jack cheese very finely grated |
2 tablespoons plain yogurt |
Directions:
1. Combine tomatoes, zucchini, pepper, scallions, jalapeno, coriander, juice, zest, cayenne and salt.
2. Stir gently until well combined.
3. Heat a medium nonstick skillet over moderate heat and warm a tortilla in it for 2 minutes.
4. Turn tortilla and spoon half of the salsa over half of it.
5. Top salsa with half the cheese then fold tortilla over filling and cook 3 minutes.
6. Transfer quesadilla to a plate and keep it warm in an oven at low heat.
7. Repeat with another tortilla then serve topped with yogurt and coriander sprigs.
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