Ingredients
1/2 cup grated part-skim
mozzarella cheese
1/2 cup crumbled feta cheese
2 teaspoons crumbled blue cheese
1 teaspoon olive oil
2 medium tomatoes, diced
6 scallions, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
or 1/2 teaspoon dried
3 tablespoons chopped fresh cilantro
8 8-inch flour or whole-wheat tortillas
Preparation
Combine cheeses in a bowl; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeno, garlic, and oregano and cook 2 minutes, until fragrant, stirring frequently. Stir in cilantro. Remove vegetables from pan; set aside.
Return skillet to heat and add 1 tortilla. Top 1/2 of tortilla with 2 tablespoons each of cheese mixture and vegetable mixture. Fold over untopped side and cook 1 minute per side, until cheese melts.
Repeat with each tortilla. Remove from pan and cover with foil to keep warm. Cut each quesadilla into 3 wedges and serve warm.
