Mexican Breakfast Quesadillas - Martha Stewar Recipe

Mexican Recipes To-Go

Mexican Stew Recipes

Ingredients:

2 plum tomatoes, quartered lengthwise, & thinly sliced
1 very small zucchini, quartered leng, thwise and
1/3 yellow pepper, cut into 1/4 inch di, ce
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tbsp minced fresh coriander leaves, plus, sprigs for ga
2 tsp lime juice, or more to taste
1/4 tsp finely grated lime zest
1 cayenne pepper to taste
1/8 tsp salt
2 8-inch flour tortillas
1 oz monterey jack cheese, very finely g, rated (about 1/2
2 tbsp plain nonfat yogurt

Instructions:

1. To make the salsa, stir together tomatoes, zucchini, yellow pepper,
scallions, jalapeno, minced coriander, lime juice and zest, cayenne
pepper, and salt in a small mixing bowl.

2. Heat a medium nonstick skillet over moderate heat and warm a
tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of
the salsa over half of it. Top salsa with half the cheese, fold
tortilla over filling, and cook until salsa is heated through and
cheese has melted, 2 to 3 minutes. Transfer the quesadilla to a plate
and keep it warm in an oven at low heat. Repeat with another
tortilla. Serve, topped with yogurt and coriander sprigs.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>

Servings: 2

:: TOP ::

Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

Home |>

Contact|>