Our Saturday night treat, this week, was quesadilla.  The original recipe called for chicken, mushrooms and Monterey Jack cheese.  You will see that this is different.  I  sometimes, think that it would be a lot easier, to just follow the recipes, as is but I guess, it would not be as much fun, if I did.


1 to 2 teaspoons cooking oil

4 corn tortillas

1 cup shredded cheddar cheese, divided

1 cup herb yogurt cheese (I chopped this up in tiny pieces.)

1/2 cup sliced fresh mushrooms 
1 onion, sliced
1 zucchini, sliced and then halved


Heat oil in a nonstick skillet; add one tortilla.

Layer with half the two cheeses, all of the zucchini, onion and mushrooms.

Top with the second tortilla.

Cover and heat until cheese melts and bottom tortilla is crisp and golden brown.

Turn over; sprinkle remaining cheese on top.
Cook until bottom tortilla is crisp and golden brown and cheese is melted.

You need more than one per person.



  1. delicious looking quesadillas for anytime of the day

  2. Looks yummy, gooey and crispy. Yum!

  3. Yum! We are big quesadilla eaters...makes for an easy lunch. I'll have to try zucchini next time--sounds good.


Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Brussels Sprouts - Power Food - Re-post

Carrot Cake _ Power Food - repost