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Title: Mexican Breakfast Quesadillas
Yield: 2 Servings

Ingredients

      2    plum tomatoes, quartered
           -lengthwise; & thinly sliced
      1    very small zucchini,
           -quartered leng; thwise and
    1/3    yellow pepper, cut into 1/4
           -inch di; ce
      2    scallions, thinly sliced
      1    jalapeno pepper, seeded and
           -minced
      1 tb minced fresh coriander
           -leaves, plus; sprigs for ga
      2 ts lime juice, or more to taste
    1/4 ts finely grated lime zest
      1    cayenne pepper to taste
    1/8 ts salt
      2    8-inch flour tortillas
      1 oz monterey jack cheese, very
           -finely g; rated (about 1/2
      2 tb plain nonfat yogurt

Instructions

1. To make the salsa, stir together tomatoes, zucchini, yellow pepper,
scallions, jalapeno, minced coriander, lime juice and zest, cayenne
pepper, and salt in a small mixing bowl.

2. Heat a medium nonstick skillet over moderate heat and warm a
tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of
the salsa over half of it. Top salsa with half the cheese, fold
tortilla over filling, and cook until salsa is heated through and
cheese has melted, 2 to 3 minutes. Transfer the quesadilla to a plate
and keep it warm in an oven at low heat. Repeat with another
tortilla. Serve, topped with yogurt and coriander sprigs.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl &

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