Reviews
Add Rating & Review
Back to Mexican Breakfast Quesadillas
All Reviews for Mexican Breakfast Quesadillas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes 2
Ingredients
Ingredient Checklist
2 plum tomatoes, quartered lengthwise and 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 tablespoon minced fresh coriander leaves, plus sprigs for garnish
2 teaspoons lime juice, or more to taste
1/4 teaspoon finely grated lime zest
Cayenne pepper to taste
1/8 teaspoon salt
2 8-inch flour tortillas
1 ounce Monterey Jack cheese, very finely grated (about 1/2 cup)
2 tablespoons plain nonfat yogurt
Gallery
Recipe Summary
Yield: Makes 2
Gallery
Recipe Summary
Yield: Makes 2
Recipe Summary
Yield: Makes 2
Yield: Makes 2
Makes 2
Ingredients
Ingredients
- 2 plum tomatoes, quartered lengthwise and 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 tablespoon minced fresh coriander leaves, plus sprigs for garnish
- 2 teaspoons lime juice, or more to taste
- 1/4 teaspoon finely grated lime zest
- Cayenne pepper to taste
- 1/8 teaspoon salt
- 2 8-inch flour tortillas
- 1 ounce Monterey Jack cheese, very finely grated (about 1/2 cup)
- 2 tablespoons plain nonfat yogurt
Directions
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mexican Breakfast Quesadillas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mexican Breakfast Quesadillas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest