Three-Cheese Vegetable Quesadillas

• 1/2 cup grated part-skim
• mozzarella cheese
• 1/2 cup crumbled feta cheese
• 2 teaspoons crumbled blue cheese
• 1 teaspoon olive oil
• 2 medium tomatoes, diced
• 6 scallions, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh oregano
• or 1/2 teaspoon dried
• 3 tablespoons chopped fresh cilantro
• 8 8-inch flour or whole-wheat tortillas

1. Combine cheeses in a bowl; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add tomatoes, scallions, jalapeno, garlic, and oregano and cook 2 minutes, until fragrant, stirring frequently. Stir in cilantro. Remove vegetables from pan; set aside.
3. Return skillet to heat and add 1 tortilla. Top 1/2 of tortilla with 2 tablespoons each of cheese mixture and vegetable mixture. Fold over untopped side and cook 1 minute per side, until cheese melts.
4. Repeat with each tortilla. Remove from pan and cover with foil to keep warm. Cut each quesadilla into 3 wedges and serve warm.

mozzarella cheese, feta cheese, blue cheese, olive oil, tomatoes, scallions, pepper, garlic, fresh oregano, fresh cilantro, flour

Taken from www.epicurious.com/recipes/member/views/three-cheese-vegetable-quesadillas-1254701 (may not work)