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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 plum tomatoes medium |
1 zucchini small, quartered and thinly sliced |
1/3 yellow pepper (or other color) medium, seeded and finely chopped |
2 green onions medium, thinly sliced |
1 jalapeno pepper (optional) seeded and minced (wear gloves to prevent irritation) |
1 tablespoon(s) cilantro fresh |
2 tablespoon(s) lime juice fresh |
1/4 teaspoon(s) lime zest (optional) finely grated |
1/8 teaspoon(s) salt |
1/8 teaspoon(s) cayenne pepper |
2 flour tortillas burrito sized |
1/2 cup(s) shredded reduced-fat monterey jack cheese |
1 sprig(s) cilantro (optional) |
Directions:
1. Combine the tomatoes, zucchini, bell pepper, scallions, jalapeno pepper, minced cilantro, lime juice, lime zest, salt and cayenne in a bowl.
2. Heat a large nonstick skillet over medium heat. Add a tortilla and heat until warm, 1-2 minutes.
3. Flip the tortilla and spoon half of the tomato mixture over half of the tortilla. Top with half of the cheese.
4. Fold the tortilla over the filling and cook until the cheese has melted, 2-3 minutes.
5. Transfer the quesadilla to a plate and repeat with the remaining tortilla, tomato mixture and cheese.
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