Recipe - Lowfat Veggie Quesadillas

2 Lowfat flour tortillas (I
make my own with no lard
just flour and water)
1 Vegetable Pear (Chayote)
peeled and julienned
1 Garlic clove crushed
One half White onion minced
One fourth cup Chopped cilantro
Goya Adobo Seasoning with
Comino (Green Cap)
1 Finely chopped tomato
2 Finely minced Serrano Chilis
1 Roasted Poblano Chili peeled
and cut or sliced up in strips
Mixture of lowfat cheeses
grated ie:cheddar, jack,
etc.
1 tablespoon Olive or canola oil
Salt & pepper to taste
Mango slices or minced with
Lime juice sprinkled over
them (optional)

(To make it more interesting add 1 or 2 ounce of smoked mozzarella or gouda.
Spread over 1 tortilla/person for 2 people is very little fat but adds a
wonderful smokey flavor combined with the smokieness of the roasted chili)

Make or buy the tortillas. Sautee the Chayote, garlic, onion,tomato serrano
peppers in a skillet with the 1tbs of oil. Add the seasonings (Adobo,
cilantro, Salt & pepper to taste). Cover and let simmer a bit mixing every
once in awhile. ABout 15 to 20 min. Chayote should be aldente when done.

Construction:

In a clean skillet same size as tortillas or larger turn the heat up to
medhigh and let the bottom get hot. Add a tortilla and heat it until it
starts to separate and gets puffy. Turn it over and add a fine layer of the
cheese over the bottom evenly. Add a couple of strips of the roasted
poblanos. Put a couple of tbls of the Chayote mixture over the top. By this
time some of the cheese has melted. Fold the tortilla over and flip it.
Cook on both sides until melted. Serve cut into 4 sections. Start the next
one.

Garnish with some Mango slices sprinkled with lime juice.

*Note if you can't take spicy food use 1 serrano and substitute the Poblano
for a sweet roasted Red or green Pepper.

Posted to Digest eatlf.v097.n175 by dfw@bellcore.com (Doris Woods) on
1997l,