Being a lover of all quick and versatile, healthy recipes – this one is one of my faves! It doesn’t take long. It’s simple. And you can just adjust it to your own tastes anddd use leftover veggies in your fridge (a girl can never add too many veggies!). I found it on http://shape.com a couple years ago and have been making it ever since. If you don’t like one of the cheeses you can just add more of any of the other two – I personally don’t like blue cheese. 

 ½ c part-skim mozza (grated)

½ c feta

2 t blue cheese

1 t olive oil

2 medium tomatoes, diced

6 scallions, diced

1 jalapeno, seeded and diced

2 clv garlic, minced

1 teaspoon oregano, chopped

3 T cilantro, chopped

8 whole-wheat tortillas


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.