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Before you jump to Stuffed Quesadilla recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we want to do. At the conclusion of the day, almost everyone want to go home, not to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. With training you can get all of the nutritional requirements and the exercise that you need. Here are some of the best ways to be healthy and balanced.
Select water over other products. Having a soda or a cup of coffee every now and then isn’t a horrible idea. Getting most of your hydration from them is a horrendous idea. When you decide on water more than other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often one of the keys to successful weight-loss and healthfulness.
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We hope you got insight from reading it, now let’s go back to stuffed quesadilla recipe. You can cook stuffed quesadilla using 14 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Stuffed Quesadilla:
- You need Quesadilla
- Get zucchini, thinly sliced
- Use yellow squash, thinly sliced
- Use eggplant, thinly sliced
- Take white rice
- Take green onion, finely chopped
- You need jalapeño, finely chopped
- Provide finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well)
- Take cilantro, finely chopped
- Take olive oil
- Prepare vegetable oil
- Provide salt and pepper
- You need fajita or burrito sized tortilla shell (I love the Mission brand)
- Get sour cream
Steps 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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