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Before you jump to Stuffed Quesadilla recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are now being given more attention than ever before and there are good reasons why this is so. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. Most likely, most people assume that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can change their eating habits for the better by carrying out some simple changes.
You can make similar alterations with the oils that you use for cooking your food. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It is also a good source of Vitamin E which has a lot of benefits and is also good for your skin. Although you may already eat a lot of fruits and veggies, you may want to consider how fresh they are. If you decide to eat organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients due to storage or not being picked at the right time.
All in all, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to stuffed quesadilla recipe. You can have stuffed quesadilla using 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Stuffed Quesadilla:
- Take Quesadilla
- Use 1/4 zucchini, thinly sliced
- Get 1/4 yellow squash, thinly sliced
- You need 1/2 cup eggplant, thinly sliced
- Provide 1/2 cup white rice
- You need 1 tsp green onion, finely chopped
- Provide 1/2 jalapeño, finely chopped
- Take 1/3 cup finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well)
- Prepare 1 tsp cilantro, finely chopped
- Take 1 tbsp olive oil
- Use 1 tbsp vegetable oil
- Take salt and pepper
- Use 1 fajita or burrito sized tortilla shell (I love the Mission brand)
- Provide 1 sour cream
Instructions to make Stuffed Quesadilla:
- Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices. Finely chop green onion and cilantro.
- I sort of cheated in this recipe - I had leftover basmati rice with peas and cilantro cooked up in a vegetable broth which was killer - I'm sure plain white rice would be just as good however! Either way, cook up about 1/2 to 1 cup rice.
- Heat up olive oil in a small sauce pan on medium heat, and add your vegetables. Salt and pepper to taste. After a couple minutes, add the jalapeño, green onion, and cilantro, and toss everything to coat.
- After everything has softened a bit, add your rice and get everything nice and blended. Remove from heat, set aside, and add your cheese.
- In the same pan, add vegetable oil. Add the tortilla shell (make sure there is a thin layer of oil depending on the size pan you use), and place the vegetable/rice mixture on half of the tortilla. Top with chopped cilantro. Fold over the other half and fry for about one to two minutes or until looking golden.
- Flip and cook another couple minutes until the other half is nicely golden as well.
- Remove from pan and top with sour cream and cilantro for garnish and enjoy!
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