Ready in 45 minutes
Pair the quesadillas with a salad for a light supper. (Cooking Light magazine 8-04)
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.
hanan@home 7y agoHave you ever served a taco salad in the heat of a Texas summer and wondered....What can I serve with this, or what can I serve as an opener? This recipe pairs well with a Taco salad, as an appetizer and also works well as a nutricious after school snack!
cera82v 10y ago[I made edits to this recipe.]
cera82v 10y agoFor a smokier flavor, grill the vegetables instead of sauteing them. [I posted this recipe.]