Recipe - Mexican Breakfast Quesadillas - Martha Stewart Living

2 Plum tomatoes, quartered
lengthwise & thinly cut or sliced up
1 Very small zucchini,
quartered lengthwise and
thinly cut or sliced up
1/3 Yellow pepper, cut into 1/4
inch dice
2 Scallions, thinly cut or sliced up
1 Jalapeno pepper, seeded and
minced
1 tablespoon Minced fresh coriander
leaves, plus sprigs for
garnish
2 teaspoon Lime juice, or more to taste
One fourth teaspoon Finely grated lime zest
Cayenne pepper to taste
1/8 teaspoon Salt
2 8inch flour tortillas
1 ounce Monterey Jack cheese, very
finely grated (about One half C)
2 tablespoon Plain nonfat yogurt

1. 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.

2. 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.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.