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Caribbean Vegetable Stew Quesadillas




Source of Recipe


Mission Foods


List of Ingredients




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

Recipe



1: Saut� 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 saut� 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.

Serves 4.