Veggie Quesadilla

What do I do with the fresh tomatoes I bought yesterday?  I know -- a quesadilla.  The basic recipe can be made spicier by adding either poblano pepper or jalapeno pepper, just remember to be careful handling these.  Even though poblanos are not terribly hot, I have burned my hands handling them in the past. Needless to say, the hotter the pepper, the more uncomfortable.

2 High fiber, low carb tortillas
1 medium tomato
2 to 3 tablespoons of chopped sweet onion
1/4 cup of chopped green pepper
Fresh cilantro
2 ounces of mozzarella (sliced)
Black pepper
Cooking spray

• Chop the tomato and remove the seeds.
• Add the onion and green pepper to the tomato.
• Tear the cilantro into the tomato mixture.
• Add a couple of good grindings of black pepper and then stir.
• Spray one side of one tortilla with cooking spray, and place it sprayed side down in a large nonstick frying pan.
• Spread 1/2 to 2/3 of the tomato mixture over the tortilla.
• Lay the mozzarella over the top.
• Spray one side of the remaining tortilla with cooking spray and place it on top, sprayed side up.
• Cook over a medium high to high heat until the bottom tortilla is crispy and the cheese has started to melt.  This should only take a few minutes.
• Carefully flip the quesadilla over and continue cooking until the other side is crispy too.
• Remove from the pan and cut into quarters.
• Top with the remaining tomato mixture and serve.

(Ross)