8 Burrito Size Flour Tortillas1/4 cup extra virgin Olive Oil1 medium size Eggplant cubed, salted, drained2 Chayote (also called Christophene) cubed1 Red Bell Pepper in 1 inch cubes1 Yellow Bell Pepper in 1 inch cubes1 lb. Calabaza (Caribbean Pumpkin) cubed2 Beefsteak Tomatoes seeded and chopped1 Spanish Onions roughly chopped5 sprigs Cilantro Leaves pureed with 2 cloves Garlic1 cup shredded Monterey Jack (or Pepper Jack for a kick) Cheese
Quesadillas Vegetarianas con Queso estilo Caribeľo
1. SautÄ 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 sautÄ 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.
Enjoy this delicious quesadillas Mexican recipe!