Stuffed Quesadilla

Directions

1. 1
   Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices.
2. 2
   Finely chop green onion and cilantro.
3. 3
   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!
4. 4
   Either way, cook up about 1/2 to 1 cup rice.
5. 5
   Heat up olive oil in a small sauce pan on medium heat, and add your vegetables.
6. 6
   Salt and pepper to taste.
7. 7
   After a couple minutes, add the jalapeno, green onion, and cilantro, and toss everything to coat.
8. 8
   After everything has softened a bit, add your rice and get everything nice and blended.
9. 9
   Remove from heat, set aside, and add your cheese.
10. 10
    In the same pan, add vegetable oil.
11. 11
    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.
12. 12
    Top with chopped cilantro.
13. 13
    Fold over the other half and fry for about one to two minutes or until looking golden.
14. 14
    Flip and cook another couple minutes until the other half is nicely golden as well.
15. 15
    Remove from pan and top with sour cream and cilantro for garnish and enjoy!