I taught an Operation Frontline class yesterday and because the participants all said they love Mexican food, we decided to do a healthier version of a quesadilla. I was starving for one of my own by the time I got home, so I decided to make one and try out photographing the process and results a bit with my new camera.While the OFL recipe called for black beans, carrots, zucchini, corn, cilantro and cheddar cheese, I used what I had on hand which happened to be carrots, green onions, parsley, Gruyere cheese and black eyed peas. Of course, one of the keys to making it healthier is to use whole wheat tortillas – there are so many great ones available now with lower processed carbs and full of fiber, so try a few to see which you like best. I began by sauteing the carrots and green onion in a skillet with a small amount of extra virgin olive oil just until the carrots were slightly softened. Next I sprinkled a little Gruyere cheese on one of the tortillas… …and then topped that with the cooked vegetables and a little parsley. I topped the whole thing with some black eyed peas and a little more cheese and put it into a dry nonstick skillet to cook just long enough to brown slightly on each side and melt the cheese.You can serve these with some sour cream or pico de gallo, but I just ate them as is!
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