Compliments of the Cooking Light magazine~
For a smokier flavor, grill the vegetables instead of sautéing them. Pair the quesadillas with a salad for a light supper.
1 to 2 poblano chilis
1 large red bell pepper
Cooking spray (preferably olive oil)
1 medium onion, thinly sliced
1 1/2 cups chopped yellow squash
2 garlic cloves, minced
1 cup chopped oyster or portabella mushrooms
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup (4 oz) shredded Monterey jack cheese
1/2 cup (2 oz) crumbled goat or feta cheese
8 (8 in) fat-free flour tortillas
2 tbsp chopped fresh cilantro
(can add chopped chicken or sautéed tofu to the preferred amount, if desired)
1. Preheat broiler.
2. Place poblano and bell pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. 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, sauté 3 minutes or until onion is lightly browned. Add squash and garlic; sauté 3 minutes . Add pepper strips and mushrooms; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and black pepper.
4. Sprinkle 2 tbsp. Monterey jack and 1 tbsp goat or feta cheese over each of 4 tortillas; top each with 2/3cup vegetable mixture. Sprinkle 2 tbsp Monterey jack, 1 tbsp goat/feta cheese, and 1 1/2 tbsp 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 tortillas. Cut each tortilla into 6 wedges. Yield: 12 servings (1 serving: 2 wedges)