| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Break/brnch, Soup/stews, Mexican | 2 | Servings |
INGREDIENTS
| 2 | Plum tomatoes, quartered lengthwise & thinly sliced | |
| 1 | Very small zucchini, quartered lengthwise and thinly sliced | |
| 1/3 | Yellow pepper, cut into 1/4 inch dice | |
| 2 | Scallions, thinly sliced | |
| 1 | Jalapeno pepper, seeded and minced | |
| 1 | tb | Minced fresh coriander leaves, plus sprigs for garnish |
| 2 | ts | Lime juice, or more to taste |
| 1/4 | ts | Finely grated lime zest |
| Cayenne pepper to taste | ||
| 1/8 | ts | Salt |
| 2 | 8-inch flour tortillas | |
| 1 | oz | Monterey Jack cheese, very finely grated (about 1/2 C) |
| 2 | tb | 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> Posted to MM-Recipes Digest V4 #035 by John Merkel <[email protected]> on Feb 3, 1997.
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