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Before you jump to Stuffed Quesadilla recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. The overall economy is affected by the number of individuals who suffer from diseases such as hypertension, which is directly associated with poor eating habits. No matter where you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, merely making a couple of minor changes can positively affect day-to-day eating habits.
You can make similar modifications with the oils that you use for cooking your food. For instance, monounsaturated fat like as olive oil can help counter the bad cholesterol in your diet. Olive oil is also a rich source of Vitamin E which has a lot of benefits and is also good for your skin. If you presently eat lots of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. If at all possible, buy organic produce that has not been sprayed with harmful chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients due to storage or not being picked at the right time.
To sum up, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to stuffed quesadilla recipe. To make stuffed quesadilla you only need 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Stuffed Quesadilla:
- Take Quesadilla
- Provide 1/4 zucchini, thinly sliced
- Provide 1/4 yellow squash, thinly sliced
- Take 1/2 cup eggplant, thinly sliced
- Take 1/2 cup white rice
- Prepare 1 tsp green onion, finely chopped
- Provide 1/2 jalapeño, finely chopped
- Use 1/3 cup finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well)
- You need 1 tsp cilantro, finely chopped
- Get 1 tbsp olive oil
- Get 1 tbsp vegetable oil
- Use salt and pepper
- Prepare 1 fajita or burrito sized tortilla shell (I love the Mission brand)
- Get 1 sour cream
Steps to make Stuffed Quesadilla:
- Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices. Finely chop green onion and cilantro.
- I sort of cheated in this recipe - I had leftover basmati rice with peas and cilantro cooked up in a vegetable broth which was killer - I'm sure plain white rice would be just as good however! Either way, cook up about 1/2 to 1 cup rice.
- Heat up olive oil in a small sauce pan on medium heat, and add your vegetables. Salt and pepper to taste. After a couple minutes, add the jalapeño, green onion, and cilantro, and toss everything to coat.
- After everything has softened a bit, add your rice and get everything nice and blended. Remove from heat, set aside, and add your cheese.
- In the same pan, add vegetable oil. Add the tortilla shell (make sure there is a thin layer of oil depending on the size pan you use), and place the vegetable/rice mixture on half of the tortilla. Top with chopped cilantro. Fold over the other half and fry for about one to two minutes or until looking golden.
- Flip and cook another couple minutes until the other half is nicely golden as well.
- Remove from pan and top with sour cream and cilantro for garnish and enjoy!
Top with guacamole, extra cilantro and a dash of Sriracha (optional). See more ideas about mexican food recipes, yummy food, cooking recipes. Mexican classic—Quesadillas with summer squash blossoms, Quesadillas de flor de calabazas. Have you ever eaten squash blossoms? This vegan quesadilla is stuffed with all of the pierogi flavors you crave.
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