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Ingredientes
- 2 x Plum tomatoes, quartered lengthwise & thinly sliced
- 1 x Very small zucchini, quartered lengthwise and thinly sliced
- 1/3 x Yellow pepper, cut into 1/4 inch dice
- 2 x Scallions, thinly sliced
- 1 x Jalapeno pepper, seeded and chopped
- 1 Tbsp. Chopped fresh coriander leaves, plus sprigs for garnish
- 2 tsp Lime juice, or possibly more to taste
- 1/4 tsp Finely grated lime zest Cayenne pepper to taste
- 1/8 tsp Salt
- 2 x 8-inch flour tortillas
- 1 ounce Monterey Jack cheese, very finely grated (about 1/2 C)
- 2 Tbsp. Plain nonfat yogurt
Direcciones
- 1. To make the salsa, stir together tomatoes, zucchini, yellow pepper, scallions, jalapeno, chopped coriander, lime juice and zest, cayenne pepper, and salt in a small mixing bowl.
- 2. Heat a medium nonstick skillet over moderate heat and hot a tortilla in it for 1 to 2 min. Turn tortilla and spoon half of the salsa over half of it. Top salsa with half the cheese, fold tortilla over filling, and cook till salsa is heated through and cheese has melted, 2 to 3 min.
- Transfer the quesadilla to a plate and keep it hot in an oven at low heat.
- Repeat with another tortilla. Serve, topped with yogurt and coriander sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 2 servings | |
| Calories 97 | |
| Calories from Fat 49 | 51% |
| Total Fat 5.52g | 7% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 240mg | 10% |
| Potassium 407mg | 12% |
| Total Carbs 8.14g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.88g | 3% |
| Protein 5.86g | 9% |
