8 Mission® Burrito Size Flour Tortillas 1/4 cup extra virgin Olive Oil 1 medium size Eggplant cubed, salted, drained 2 Chayote (also called Christophene) cubed 1 Red Bell Pepper in 1 inch cubes 1 Yellow Bell Pepper in 1 inch cubes 1 lb. Calabaza (Caribbean Pumpkin) cubed 2 Beefsteak Tomatoes seeded and chopped 1 Spanish Onions roughly chopped 5 sprigs Cilantro Leaves pureed with 2 cloves Garlic 1 cup shredded Monterey Jack (or Pepper Jack for a kick) Cheese
1. Sauté eggplant in 3 tablespoons olive oil. Remove with a slotted spoon and set aside in a bowl. Brown the Chayote and cook until just tender, about 4 minutes. Remove and add to bowl. Add more olive oil if needed and sauté the peppers. Remove. Lightly brown the calabaza. Add the onion and tomatoes, cover and cook until just tender. Add the other vegetables and the cilantro garlic purees. Heat through. 2. Divide among tortillas. Sprinkle with 1/4 cup each of cheese. Cover with another tortilla. Heat a non-stick skillet. Add the quesadilla and cook until bottom is slightly toasted. Turn with a spatula and cook the other side until cheese is melted.