Poblano and Rosemary Veggie Quesadillas

Ingredients

• 4 tablespoons feta cheese, drained and crumbled
• 4 tablespoons grated part skim milk mozzarella
• 1/2 teaspoon olive oil
• 1 onion, diced
• 2 cloves fresh garlic, minced
• 1 potato, peeled, diced, and cooked until tender
• 1 poblano pepper, seeded and toasted
• 1 scallion, sliced
• 1/2 zucchini, cubed
• 1 teaspoon chopped fresh oregano leaves
• 2 tablespoons coarsely chopped fresh cilantro leaves, plus extra for garnish
• 1 tablespoon chopped fresh rosemary leaves
• 6 (10-inch) flour tortillas, heated
• 1 cup Ancho Chile Salsa, recipe follows
• 6 ancho chiles, washed and seeded
• 1 chile de arbol, toasted
• 1 onion, chopped
• 4 tomatoes, chopped
• 1 tablespoon chopped fresh oregano leaves
• 2 cups water
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh cilantro leaves
• Salt

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag