Yields 16 wedges
8 10-inch whole-wheat flour tortillas
1 teaspoon olive oil
1 red pepper, julienned
1 yellow pepper, julienned
1 yellow zucchini, julienned
1 green zucchini, julienned
1 jalapeño pepper, small diced
1 leek, washed and drained, thinly sliced
1 8-ounce can of corn, drained
8 ounces Oaxaca cheese, grated
For the Quesadillas:
1. In a medium-size frying pan, heat olive oil at medium heat. Add peppers, zucchini and jalapeño, and cook 4–5 minutes, until slightly cooked but crunchy. Add leek and corn, and cook for an additional 2–3 minutes. Remove from heat and set aside on a plate.
2. Place a tortilla in same pan, add a quarter of the vegetables and sprinkle cheese on top. Cover with another tortilla; apply light pressure by placing a lid on top of the tortilla for 3 minutes or until brown. Turn over and repeat the process.
3. Remove from pan, put on a plate, cut in four pieces and garnish with salsa verde. Repeat the process with the remaining tortillas.
For the Salsa Verde:
1½ pounds tomatillos, green leaves removed
1 clove garlic
½ white onion, diced
1 tablespoon lime juice
1/3 cup cilantro
1 green serrano chili, seeded, diced
Salt and pepper to taste
1. Rinse tomatillos.
2. Boil tomatillos for 5 minutes at high heat. Remove, drain and let rest for approximately 50 minutes or until they reach room temperature.
3. Place tomatillos, garlic, onion, lime juice, cilantro and serrano chili in a blender, and mix well until it acquires the consistency of sauce. Add salt and pepper to taste. Mix well. Refrigerate unused portion.
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.