Ingredients 1/2 cup part-skim mozzarella cheese, grated 1/2 cup feta cheese, crumbled 2 teaspoons blue cheese, crumbled 1 teaspoon olive oil 2 medium tomatoes, diced 6 scallions, diced 1 jalapeno pepper, seeded and diced 2 cloves garlic, minced 1 teaspoonn fresh oregano, or 1/2 teaspoon dried, chopped 3 tablespoon fresh cilantro, chopped 8 8-inch flour or whole-wheat tortillas

Directions

Combine cheeses in a bowl; set aside.

Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeño, garlic, and oregano. Cook 2 minutes, until fragrant, stirring frequently. Stir in cilantro. Remove vegetables from pan; set aside.

Return skillet to heat and add one tortilla. Top 1/2 of the tortilla with 2 tablespoons each of cheese mixture and vegetable mixture. Fold over untopped side and cook 1 minute per side, until cheese melts. Remove from pan and cover with foil to keep warm. Cut each quesadilla into three wedges and serve warm.

Serves: 4

Prep Time: 5 minutes

Cook Time: 8 minutes
Nutrition Score per serving:
(2 quesadillas/6 wedges) 261 calories, 350 g calcium, 33 g carbs (50%), 8.5 g fat (29%), 13 g fiber, 14 g protein (21%), 859 mg sodium