Farmers' Market Quesadillas
Verified by stevemur
|1 Poblano chiles|
|1 largeRed bell pepper|
|1 mediumOnion; thinly sliced|
|1 1/2 cupsYellow squash; chopped|
|2 clovesGarlic; minced|
|1 cupOyster mushrooms; chopped|
|1/4 teaspoonBlack pepper|
|4 ouncesMonterey jack cheese|
|2 ouncesGoat Cheese|
|8 8-inchFlour tortillas; fat free|
|2 tablespoonFresh cilantro; chopped|
Farmers' Market Quesadillas Preparation
1. Preheat broiler
2. Place poblano and bell pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionaly. Place poblano and bell pepper in a zip top plastic bag; seal. Let stand 15 minutes. Peel poblano and bell pepper; discard seeds and membranes. Cut peeled peppers into thin strips.
3. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add onion; saute 3 minutes or until the onion is lightly browned. Add squash and garlic; saute 3 minutes. Add pepper strips and mushrooms; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and pepper.
4. Sprinkle 2 tablespoons Monterey Jack and 1 tablespoon goat cheese, and 1 1/2 teaspoons cilantro over each vegetable-topped tortilla; top each with remaining tortillas.
5. Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.
For a smokier flavor, grill the vegetables instead of sauteing them.
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