{Feast} Easy To Make Mother’s Day Meal

One of my favorite ‘me’ things to do is to go to the spa for a day, specifically, Glen Ivy Day Spa in Corona.  The place is beautiful and serene and just far enough away from home to make me feel like I’m really getting away for the day. 

To top it off, the chef at Glen Ivy conjures up some really yummy food.  They’ve started sharing their recipes and this Three Cheese Vegetable Quesadilla would be a great meal for the kids (and an adult) to make for Mom.  I’ve actually had the quesadillas at the spa and they are delicious!

Three Cheese Vegetable Quesadillas

Ingredients:
1 tablespoon crumbled feta cheese
1 tablespoon crumbled jack cheese
1/4 cup grated mozzarella cheese
1/2 teaspoon extra virgin olive oil
1 seeded and diced chile poblano or pasilla
1 seeded and diced jalapeno
1 garlic clove minced
1/2 tomato, diced
1 chopped green onion
1/2 cup chopped zucchini
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
3 large wrap tortillas (12 inch)
1/2 cup Edamole Broccomole–click here for recipe
1/2 cup Three Chili Salsa–click here for recipe

Step 1: In a mixing bowl, combine the three cheeses, cover and refrigerate until ready to use.

Step 2: Heat a saute pan over medium heat and lightly coat the bottom of the pan with the olive oil. Add the poblano, jalapeno, garlic, tomato, green onion, zucchini and oregano. Saute for 2 minutes. Fold in the cilantro. Remove from heat.

Step 3: Heat a large saute pan over medium high heat and add 1 tortilla. Cook 5 seconds, turn over, and sprinkle 2 tablespoons of the mixed cheeses and 2 tablespoons of sauteed vegetables on one side of the tortilla (in a half moon). Fold the tortilla over the filling and toast on each side for 1-2 minutes or until the cheese has melted. Remove the pas and repeat with remaining tortillas.

Step #4: Cut each quesadilla into 8 pieces. Serve with Edamole Broccomole and Three Chili Salsa. BUEN PROVECHO!

Click here to check out Glen Ivy’s blog and see the original recipe